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  • 1 32 oz. Jar   favorite pasta sauce
  • 1 lb spicey turkey sausage(or your favorite)
  • 2 c. Ricotta cheese (whole milk)
  • 2 c. Fontina cheese shredded
  • 2 ½ c. Fresh mozzarella shredded
  • 1 ½ c parmigiano reggiano grated
  • 1 box no boil flat lasagna
  • 1 – 9x13x3 inch casserole dish



Preheat oven 350f

Saute sausage in frying pan. Drain and set aside.

Mix 2 c. Pasta sauce in a medium bowl with ricotta cheese

In another medium bowl, combine shredded fontina, mozzarella, and 1 c. Grated parmigiani reggiano.


To assemble:

Spread 1 c. Pasta sauce over bottom of casserole dish. Cover sauce with a neat layer of uncooked lasagna noodles. You may have to break pieces of noodles to make them fit. This is fine.

Spread 1 ½ c of ricotta mixture over noodles. Top with 1 cup of the mixture of shredded cheese. Add another layer of noodles. Top noodles with 1 ½ cups ricotta. Sprinkle cooked sausage over ricotta. Top with 1 cup shredded cheese mixture.

Continue making layers of pasta, ricotta, and shredded cheese . You should end up with 4 layers of cheese. The top should be a layer of noodles covered with remaining sauce (about a cup), a sprinkling of remaining shredded cheese mixture, and remaining parm/reg cheese (about a cup). If your dish is too shallow for this many layers, no worries. Just make each layer of filling a little thicker and use one less layer of pasta.


To bake:

Carefully pour ¼ cup water into corner of lasagne. This helps add moisture to the uncooked pasta. Cover the dish tightly with foil. Set on a sheet pan or sheet to catch any overflow. Bake 40 minutes at 350. Uncover and continue baking 20 minutes. The top should be a beautiful golden brown. Allow to cool for 10 or 15 minutes before serving. This allows the cheese to set up a bit and not be too runny.