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Lumpy Lasagna

1 pound lasagna noodles -- cooked to el denté, drained
3/4 pound sweet italian sausage -- out of casing, cooked -- drained
2 large cans commercial spaghetti sauce OR 4 cups home made
16 ounces ricotta cheese
1/2 cup parmesan cheese


Bring 2 quarts water to a rolling boil; add lasagna noodles and cook til tender, but underdone. Drain and set aside.

Sauté Italian sausage until well cooked, drain, and add to your favorite spaghetti sauce. Simmer for 30 minutes or more to blend flavours.

In a 13 x 9 x 2 baking dish (I use 2-8" square baking dishes and serve one today and freeze the other for another meal), spread a little tomato sauce. Layer the lasagna noodles, slightly overlapping one another. Spoon the sauce and Italian sausage mixture onto the noodles, spreading evenly. Add small clumps of ricotta cheese, followed by parmesan. Add lasagna noodles, and repeat the layering process, ending with the sauce sprinkles with parmesan. Bake in a 350°F oven for 45 minutes or until bubbly and lightly browned on top Yield: 8 Servings.

The sausage will make this very lumpy indeed, but wonderful to bite into! This is another great dish to make, freeze, and forget until you're home from shopping and can't bring yourself to order pizza.


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