40-Minute Quick and Easy Italian Lasagna Recipe + Video

Ingredients

• 1 1/2 pounds hot Italian chicken sausage (see notes)
• 29 ounces fire roasted diced tomatoes with garlic (2 14.5-ounce cans)
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 16 ounces part skim ricotta cheese
• 3/4 cup grated Parmesan cheese (divided)
• 1 egg
• 10 no boil lasagna noodles
• 1 1/2 cups shredded Italian cheese blend (8 ounce packages, divided)

Instructions

1. 1

   Preheat oven to oven to 425°F.

2. 2

   To a large skillet over medium high-heat, add the sausage. Cook for 8 minutes, or until browned, stirring occasionally.Stir in tomatoes, tomato sauce, tomato paste, salt and pepper. Simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.

3. 3

   Meanwhile, as sauce simmers, to a medium sized bowl, add ricotta cheese, ½ cup Parmesan cheese, 4 ounces shredded cheese blend and egg. Stir well to combine. Set aside.

4. 4

   Spread ½ cup meat sauce onto the bottom of a 13×9-inch baking dish. Top with a layer of 3 noodles, half the ricotta cheese mixture, and one-third of the sauce. Repeat the layers.

5. 5

   Top with remaining noodles. Cover with remaining sauce, then sprinkle ¼ cup Parmesan cheese and 8 ounces of shredded cheese over top. Cover the dish with a layer of plastic wrap and a layer of aluminum foil over that. (This prevents the aluminum foil from giving the lasagna a metallic flavor.)

6. 6

   Bake for 20 minutes. Uncover and bake for an additional 5 minutes, until the cheese melts. Let sausage lasagna stand for 10 minutes before serving.