Ingredients:
1 (9 ounce) packages no-boil lasagna noodles
1 lb Italian sausage
1 yellow squash, sliced thinly
1 zucchini, sliced thinly
1 (28 ounce) jars spaghetti sauce, I use one with mushrooms
15 ounces ricotta cheese, I use frigo brand
1 eggs, slightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups mozzarella cheese
1/4 cup grated parmesan cheese
Directions:
Brown sausage on medium heat, drain.
Add sauce.
Saute zucchini and yellow squash in a little butter with salt and pepper.
In a small bowl, combine ricotta, egg, basil and oregano.
In a 13×9-inch pan, spread about 3/4 cup of the sauce on the bottom.
Top with 3 noodles, they will expand when cooked.
Spread about 2/3 cup of ricotta over noodles.
Sprinkle some of the veggies on this, top with about 3/4 cup of the sauce, top that with 1 cup of cheese.
Repeat this 3 times.
Sprinkle with remaining cheese.
Cover with foil, bake at 350 F for 30 minutes.
Remove foil, bake for 10-15 minutes until hot and bubbly.
Let stand for 5 minutes when removed from the oven.
Servings: 8-10
Time preparation: 20 min.
Time total: 60 min.