Ingredients
Scale
- 1 TBS olive oil
- 4 garlic cloves, minced
1 lb. ground Italian chicken sausage (you can sub beef or turkey sausage) - 1 lb. ground beef
- 1/2 TBS Italian seasoning
- 10-13 oz. marinara sauce (amount will vary based on meat used, etc.)
- 2 cups ricotta cheese
- 1/4 cup fresh basil
- 1/4 cup fresh parsley + more for garnish
- 1 cup parmesan cheese, divided
- 1 egg, beaten
- salt and pepper
- 2 cups mozzarella cheese, shredded
- 12- 15 whole wheat no boil lasagna noodles (may require more than 1 box)
Instructions
Meat Sauce:
- Heat large skillet over medium-high heat. Add olive oil. After 30 seconds, add garlic. Cook until fragrant, about 1 minute. Add sausage, beef and Italian seasoning. Cook until no longer pink, about 6-8 minutes. Remove pan from heat. Drain grease. Add marinara sauce. You want the meat mixture to be thick, not runny. A little thinner than the texture of sloppy joe. Set aside.
Ricotta Mixture:
- In a large mixing bowl combine ricotta, basil, 1/4 cup parsley, 1/2 cup parmesan cheese and egg. Season with salt and pepper. Mix to combine. Set aside.
Assembly:
- Heat oven to 350 degrees.
- Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish, top with 4-5 lasagna noodles. Use slotted spoon to dish 2 very meaty cups of sauce over noodles and sprinkle with 3/4 cup of mozzarella. Top with 4-5 more noodles and spread with all of the ricotta mixture. Top with 4-5 more noodles, 2 very meaty cups of sauce and 3/4 cup of mozzarella. top with remaining noodles, sauce and 1/2 cup each parmesan and mozzarella.
- Cover with foil. Bake for 45-55 minutes, or until sauce is bubbling and pasta is cooked. Uncover and bake for another 10 minutes at 425, until top is lightly browned. Let stand 10 minutes before cutting and serving.