- 1 9 ounce box No-Boil Lasagna
- 2 pounds of Italian sausage, browned, and drained
- 5 ounces fresh spinach
- 32 oz container ricotta cheese
- 2 eggs
- 16 ounces mozzarella cheese, shredded and divided
- 1 Tablespoon granulated garlic
- 1 Tablespoon Italian Seasoning
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 8 ounces fresh mozzarella balls
- 8–9 cups Sunday sauce
Pre-heat oven to 350 F.
Fry Italian sausage and drain on a plate with paper towels.
Shred the fresh mozzarella cheese, and reserve 1 ½ cups for the top of the lasagna.
Beat eggs in a medium glass bowl. Add ricotta, parmesan cheese, garlic, and Italian seasoning, and mix.
Spray 13×9″ baking pan with oil, to avoid sticking. Add about a cup of sauce and spread out.
Place uncooked lasagna sheets over the sauce. Scoop spoons of ricotta mixture over sauce. Sprinkle with sausage, spinach, and shredded mozzarella. Add more sauce, and repeat the layering steps. End with a layer of lasagna sheets on top. Using your hands give a gentle press to the lasagna to push filling through and create a little room on top for one last layer of sauce. Cover with the tomato sauce and make sure all of the fry noodles are coated.
Cover with foil and bake for 1 hour.
Remove foil, then top with the remaining 1/4 of the shredded mozzarella, and the mozzarella balls & bake uncovered for 10 minutes, or until golden and bubbly.
May also turn on broiler for a few minutes to get a browned top. Remove from oven and allow to rest for at least 10 minutes, to help set up.
Serve with additional warmed up sauce over the top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: oven
- Cuisine: italian