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  • 1 lb. Italian sausage, ground
  • 2 jars Ragu sauce (reg. size)
  • 1 1/2 cups water
  • 1 carton Ricotta cheese (15 oz.)
  • 3 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 eggs
  • 1/4 cup parsley, chopped
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 pkg. lasagna noodles, uncooked (8oz.)


Brown the Italian sausage and drain off the grease. Add the Ragu sauce and water to the sausage and simmer about 5-10 minutes. Combine the Ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, parsley and salt and pepper together.

Pour about 1 cup of the sauce in the bottom of a 15x10 inch baking dish. Layer 3 of the uncooked lasagna noodles over the sauce. Pour 1 1/2 cups of the sauce over the noodles. Spread 1/2 of the cheese filling over the sauce. Repeat the layers of lasagna, sauce and cheese filling. Top with a layer of the lasagna noodles and pour the remaining sauce and cheese on top.


Cover the lasagna with aluminum foil and bake at 350 degrees F for 55 minutes. Remove the foil and bake about 10 minutes longer or until the lasagna is golden brown. Allow to stand 5-10 minutes before cutting.

By Robin from Washington, IA

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