I’ve been thinking about lasagna allllllllllll week. I know it’s kind of a silly thing to make for one person, but that’s pretty standard for my kitchen. I did promise Big Char I’d save her a piece though (you’re welcome, Mom). Conversely, my sister A will be cranky when she reads this as she doesn’t believe in using ricotta cheese in lasagna.

• Brown 1 pound of Italian sausage.
  • Drain and set aside.
• In mixing bowl, combine…
  • 15 ounces ricotta cheese
  • 2 eggs
  • 2 cups of mozzarella
  • 1/2 cup of Parmesan
  • Mix well and set aside
• In the bottom of a greased 9 x 13 pan, layer…
  • 1 cup of roasted garlic tomato sauce*
  • 3 “no boil” lasagna noodles
  • 1 cup of sauce
  • 1/4 of the ricotta mixture
  • 1/2 cup of mozzarella cheese
  • 1/3 of cooked Italian sausage
• Continue layering, ending with ricotta mixture. Sprinkle with extra mozzarella and Parmesan cheese.
• Cover with foil and bake at 375* for 30 minutes. Remove foil and continue baking 5-10 more minutes, until cheese is bubbly.

This is two weeks in a row of making comfort food on Sunday, so I’d better get back on the exercise band wagon!

* You need a total of 2 jars of sauce and 4 cups of mozzarella.