This is my go-to version of a 'quick' lasagna. I have made it for many friends and it always gets rave reviews. I usually double this recipe and freeze one for later.
Package of lasagna noodles, cooked
One pound of sausage
Tub of ricotta cheese (about 2 cups)
Fresh herbs (big hand full of basil, 1/2 cup flat leaf parsley), chopped
Salt and pepper to taste (approx 1 tsp of each)
Large jar of tomato sauce (or homemade if you have some already!)
Approx 2 cups of chopped vegetables (I often use peppers, zucchini, mushrooms)
1 - 2 cups of Mozzarella cheese, shredded
1/2 cup of Parmesan cheese, shredded
Preheat oven to 350 degrees.
Take sausage out of it's casings and break up and cook the meat until done. Drain fat. Add tomato sauce and remove from heat. (I use spaghetti sauce so it already has seasonings, if you are using a can of crushed tomatoes, you may want to add some seasonings here and simmer a bit)
Mix ricotta cheese with fresh herbs and salt and pepper to taste.
Lightly grease a 9 x 13 inch baking dish with olive oil. Spread about a third of the tomato sauce mixture on the bottom. Put a layer of noodles on top of the sauce. Spread half of the ricotta mixture on top. Next, add your chopped veggies (if using quick cooking vegetables like zucchini or peppers, no need to precook, just slice thinly and spread out evenly). Spread another 1/3 of the tomato sauce on next. Put another layer of noodles on. Spread the rest of the ricotta mixture on top of the noodles. Cover this with the rest of the tomato sauce. Sprinkle mozzarella all over and then sprinkle the parmesan on top also. Bake in preheated oven for 30 - 45 minutes or until cooked through and bubbling. Mmmmm....lasagna!