This recipe uses breakfast sausage instead of ground beef, extra cheese (yes!), and mushrooms.
Photo from kraftrecipes.com
- Lasagna noodles (I use whole wheat and my family can’t tell the difference)
- Large jar of Prego (Prego is my go-to sauce – you can also make your own or choose your favorite brand)
- 1 lb Jimmy Dean’s breakfast sausage – Sage or Italian
- 1/2 cup chopped green onion
- 7 oz can of mushrooms drained (optional)
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 large egg
- 2 cups mozzarella cheese
- 2 cups provolone cheese (I use slices of it from the deli)
- 1 cup parmesan cheese
Preheat oven to 350 degrees
Boil lasagna noodles according to the directions. Do not over cook. Drain and rinse with cold water. I lay them out on a paper towel while I’m prepping everything else to help minimize runny lasagna.
In a large bowl, combine egg, ricotta cheese, cottage cheese, parmesan cheese, and a little mozzarella if you want. This will be your egg mixture layer.
In a saute pan, cook green onions, mushrooms, breakfast sausage together until cooked through. Drain grease. Pour your spaghetti sauce into the pan.
Time to layer! Grease a 9×13 baking dish. Your layers will go as follows: noodles, egg mixture, provolone cheese layer, spaghetti layer. Repeat until you’re at the top of the dish, ending with a final noodle layer. Don’t worry if you’re not stellar at spreading around the egg mixture. It took me quite a few times before I got decent at it.
Before putting lasagna into the oven, spread a thin layer of spaghetti sauce on top. This will help keep the noodles from burning and turning black.
Some people cover lasagna, I usually don’t but it’s up to you. Bake in the oven for 1 hour – after 55 minutes, remove lasagna top with more cheese and replace for an additional 5 minutes until the cheese on top is melted.