Ingredients:
2 jars of prego alfredo sauce (it’s gluten free)
1 package no cook lasagna noodles (I used gluten free)
1 package Bob Evan’s pork sausage
3 cups shredded mozzarella
1.5 cup parm Asiago mix
15 oz full fat ricotta
2 eggs
1/4th diced red pepper
1/3 diced white onion
Minced garlic (2 tbsp pre minced)
Italian seasoning to taste
Parsley to taste
Preparation:
Cook ground meat and drain off oil. Set aside. Mix cheese (set aside 1 cup mozzarella & 3/4 cup parm), red pepper, garlic, spices, eggs, & onion. Set aside.
Preheat your oven to 425F. Get out your lasagna dish. Put a layer of sauce in the bottom. Then layer noodles, cheese mix, meat, & sauce until you add the top layer. When you put the top noodles on then add a layer of sauce and the cheese you bend back on top.
Set the lasagna dish on a baking sheet. Cook in heated oven for 40 min covered with foil. Then remove foil and cook for 20 more min to brown the top.
When you remove from the oven let it sit for 15 ish min to cool. Do not eat straight from oven.
Nutrition:
8 servings
Calories: 783
Fat: 53g
Carbs: 42
Protein: 35
Gluten free, can be vegetarian with changes