Thursday, January 10, 2013

BEAN POT LASAGNA


• 1 (1 pound) package Italian Sausage Roll
• 1 (9 ounce) package no-boil lasagna noodles, broken into 2 pieces
• 12 ounces ricotta cheese
• 3 cups shredded mozzarella cheese, divided
• 2 (26 ounce) jars pasta sauce
• 1 tablespoon dried parsley . In medium skillet over medium heat, crumble and cook sausage until brown. Place in Beanpot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cook on 375 for 2 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese

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