1. Cook lasagna noodles according to package directions; drain and set aside. 2. In a large skillet heat the 2 or 3 tbsp olive oil (your choice of how much to use) add the Italian sausage, onion, and mushrooms (cook sausage well). 3. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. Cook until sauce is bubbly & heated through. 4. In a 2-quart buttered baking dish (I'm lazy & use Pam spray) (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Note: I use more then 1 & 1/2 cups of the ricotta cheese so use best judgment & what looks good to you. 1 & 1/2 is pretty much an estimate of how much to use. My family seems to like it with extra ricotta. 5. Bake lasagna at 350° for about 30 minutes, or until thoroughly heated and bubbly & the cheese looks melted & toasty on the top. Let stand for 8 to 10 minutes before cutting and serving. ---------------------------------------------------------------------------
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