Lasagna

Ingredients

• 1 (32 oz.) container ricotta cheese
• 2-3 Tbsp. Italian seasoning
• 1 egg
• 1 (24 oz.) jar pasta sauce
• 2 cups chicken sausage, cooked and cut up (Note: You can also use broccoli or another vegetable for a vegetarian lasagna)
• 12 no-boil lasagna noodles
• 1 (8 oz.) package shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, combine ricotta cheese, Italian seasoning and egg; mix together with a wooden spoon until fully incorporated.
3. Meanwhile, in another bowl, mix together the pasta sauce and chicken sausage (or broccoli).
4. In a 13x9-inch baking dish, spoon just enough of the sauce (about 1/5 of the mixture) just so it evenly and fully covers the bottom of the pan. On top of the sauce, place 3 of the lasagna noodles side-by-side, so that they are not overlapping. Spread 1/3 of the ricotta cheese mixture over the lasagna noodles, making sure that the ends are completely covered (otherwise the noodles will dry out and burn). 
5. Spoon 1/4 of the remaining sauce over the cheese mixture, layer 2 more lasagna noodles, and another 1/3 of the remaining ricotta cheese. Repeat once more. Then, spoon half of what is left of the sauce over the remaining ricotta cheese, and layer the last 3 lasagna noodles (there should be 4 layers in total now). On top of the lasagna noodles, completely cover with the last of the sauce. Sprinkle entire lasagna with the shredded mozzarella.
6. Bake lasagna in preheated oven for 1 hour, or until mozzarella is golden and the lasagna noodles are soft.
7. Let sit for 30 minutes before serving.