1 box (9 ounces) Oven Ready Lasagna, preferably whole-wheat
2 -28 oz cans of crushed tomatoes
1 container (15 ounces), ricotta cheese
2 Tbsp Italian seasoning blend, dried
2 cups mozzarella cheese, shredded
1 pound mild chorizo sausage (casings removed)
1 onion, diced
2 garlic cloves, minced
Preheat oven to 375 degrees. Spray 9x13 baking dish with non-stick cooking spray.
Brown the meat, onion, and garlic in a skillet over medium heat, drain.
Beat eggs in a medium bowl; stir in ricotta and Italian seasoning.
Spread 1 cup sauce to cover bottom of baking pan. Layer 4 lasagna sheets; spread half the ricotta mixture and half the browned meat mixture. Sprinkle 1 cup mozzarella cheese and approx 1-1/2 cups lasagne sauce.
Repeat layering lasagna sheets, ricotta cheese mixture, meat and 1-1/2 cups sauce. Final layer will be 4 lasagne sheets, remaining browned meat, sauce and 1 cup mozzarella cheese.
COVER pan with foil.
(at this point you can wrap with plastic wrap and foil and place in the freezer. When ready to serve, thaw in refrigerator overnight and then bake at 375 degrees for 75 minutes with foil on, remove foil and continue baking at 400 degrees for 15 minutes.)
Bake until bubbly, approximately 50-60 minutes.
Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting
Libby enjoying May Day Kentucky Pie - mmmm! My husbands grandparents (from KY) and cousin (from Charlotte) were in town - we had too much food (lasagna, rosemary sourdough bread, roasted asparagus with rosemary and lime, and May Day pie), too much wine, too little sleep on a full stomach --- which equals up to a memorable night of laughter.