My Baked 4-Layer Lasagna

TGIF, and there’s only one word in my mind…EASY…so I just baked my super-easy 4-layer lasagna.  And I can’t wait to enjoy 2 servings (at least, it’s friday yo’, it’s ok to indulge!).

My Baked 4-Layer Lasagna

Sauce:
1 jar store-bought pasta sauce
banana catsup

Ricotta Filling:
1 1/2 lb Calabro ricotta cheese
1 bunch fresh spinach, washed well, steamed, strained and chopped
1 large egg, beaten with
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried basil leaves

Additional ingredients:
12 pieces No-boil lasagna noodles
Sweet Italian sausage, crumbled and browned in skillet
4 cups shredded Mozzarella cheese and cheddar cheese mix

Preheat oven to 375 F.  Pam-spray a 13 x 9 x 3 baking pan or pyrex.

Assembly:

1.  Spread a thin layer of banana catsup on bottom of baking pan.

2.  Layer 3 uncooked noodles, 1/3 of ricotta filling, 1/3 of browned sausage, 1 cup Mozzarella/Cheddar cheese and 1/4 of jarred pasta sauce plus few shakes of banana catsup.  (Repeat this layering 2 more times.)

3.  Layer 3 uncooked noodles, the remaining sauce plus few shakes of banana catsup and remaining 1 cup Mozzarella/Cheddar cheese.

Bake, covered with foil until bubbly, for an hour.  Uncover and let stand 10 minutes before cutting in serving portions (Serves 12).  May top with grated parmesan cheese, if desired.

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