Ooey Gooey Lasagna

Lasagna is one of those recipes where everyone has their own variation and each variation is equally as satisfying. However, I have found one ingredient that elevates it to a whole new level. This lasagna isn't just cheesy, but with an added layer of ALFREDO SAUCE it's simply ooey, gooey, cheesy, and just plain delicious!

I hope you give this a try. The layers of flavor are indescribable... I am not really even a pasta person, but sometimes you have a craving you just can't kick and this recipe goes above and beyond to satisfy those rich pasta desires.

XOXO, Meagan

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Ooey Gooey Lasagna

Ingredients:

yields 6-8 servings

1 lb Italian Sausage

8 oz ricotta cheese

1 egg

1 cup Parmesan cheese

1/4 cup chopped parsley

1/4 cup chopped basil

24 oz jar marinara sauce

1 container of refrigerated lasagna noodle sheets

2 cups shredded Italian-blend cheese

15 oz jar Alfredo sauce

16 oz fresh mozzarella

Cooking Instructions:

Preheat oven to 350 F.

In a medium skillet over medium high heat, brown the sausage. Drain any fat and set

aside.

In a medium mixing bowl, stir together the ricotta, egg, Parmesan cheese, parsley and

basil.

Spread 1/4 cup of marinara sauce in the bottom of a 9 x 13" baking pan.

Place one lasagna sheet in the pan.

Top with 1/4 of the ricotta mixture, 1/4 of the sausage and approximately 1/2 cup of

marinara. Use a small offset spatula to mix and smooth the mixture from edge to edge.

Top with handful of shredded cheese.

Top with another lasagna sheet, 1/4 more of the ricotta and sauce and 1 cup of

Alfredo.

Mix together and spread from edge to edge.

Top with another 1/2 cup cheese.

Repeat this layering for two more layers, ending with 3 sheets of pasta.

Generously spread 1 cup of marinara on top and remaining shredded cheese, making sure that the sheets are covered.

Cover tightly with foil.

Bake in preheated oven for 45 minutes. Remove foil and top with slices of 1/4" thick

slices of fresh mozzarella.

Return to oven and bake for another 15-20 minutes, until

melted and bubbling.

Remove from oven and let cool for 20-25 minutes before serving

Make it Simple... This recipe is pretty easy once you get the layers down. I already take a variety of shortcuts by using store bought sauces and no cook pasta sheets! My main advice is just set up a station for assembly so that everything is right there. That just helps cut down on mess. Also make sure to line a baking sheet with foil because lasagna is know to bubble over in the oven. Freezing this dish before or after baking works great. Just remember to let it defrost 24 hours in the fridge before heating it up.