Ingredients :
- 1 lb italian sausage
- 1 prego tomato sauce
- 1 pepperoni, diced
- 1 dash garlic salt
- 1 small onion, chopped
- 1 Lasagna noodles- no boil
- 1 packages 32oz ricotta cheese
- 1 1/2 lb mozzarella cheese
- 1 cup diced portobello mushrooms-optional
- 1 dash cooking spray
Method :
- Brown italian sausage, onion, and mushrooms, add garlic salt
- When italian sausage is almost done, add pepperoni cook untill slightly crispy and italian sausage is brown.
- Add prego sauce to pan. Fill jar 1/3 way with water mix to get remaining sauce, add to pan and simmer until warm.
- Coat bottom of baking dish with a light spray of non stick spray.
- Add a very thin layer of sauce mix to coat bottom of pan
- Place layer of noodles down.
- Cover noodles with1/3 (depending on how many layers you want) package of ricotta cheese
- Spread 1/3 (depending on how many layers you want)of the sauce mixture over noodles and ricotta.
- Sprinkle mozzarella cheese over sauce.
- Repeat steps 6-9 until you reach desired number of layers. I usually do 2 not counting the top.
- On the top layer, place noodles, cover with remaining sauce and mozzarella cheese.
- Cover pan with foil-tent foil
- Remove foil and broil on high until cheese is toasted.
- Bake at 350° for 45-60 min or until noodles are soft.
- Remove foil and broil on high until cheese is golden
- Let sit for 10-15 minutes.
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