Easy Ritz Cracker Lasagna

I accidentally bought too much ricotta cheese for a spinach lasagna I made last week, and I’m really only a fan of ricotta in lasagna.

So, naturally, I had to make another lasagna this week to use up more ricotta.

This lasagna had a secret ingredient that I absolutely loved!


– 9 lasagna noodles

– 1/2 pound of sausage

– Garlic salt

– Onion powder

– Salt and pepper

– Olive oil

– 1 cup ricotta cheese

– 1 cup cheddar cheese (+3/4 cup for top)

– 1/4 cup parmesan cheese (+1/4 cup for top)

– 1/8 cup romano cheese

– 1/4 cup sour cream

– 1/2 Tbsp dried parsley

– Pasta sauce

– Whole wheat Ritz crackers


Boil some water according to your lasagna noodle directions.

Tip: Make sure to add a little salt and some olive oil to the water.

Throw in your 9 noodles.  After a minute or so, use a wooden spoon to push the noodles down, until they’re covered with water.

Boil ’em up.

While the noodles are boiling, fry up the sausage, and sprinkle a little garlic salt and onion powder, to taste.

As the sausage is cooking, put the cheeses, sour cream, and parsley in a large bowl.

Mix it well.

Make sure to check on the noodles, you don’t want them too soggy.

Line a 9×13 pan with tin foil, and spray it lightly with cooking spray.

Take a few spoonfuls of pasta sauce and spread them around the bottom of the pan with a spoon.

Line the bottom of the pan with 3 of your noodles.

Spread 1/3 of the cheese mixture over the noodles.

Sprinkle a few spoonfuls of pasta sauce on top.

Spread it out.

Spread 1/3 of the sausage on top.

Take 8-12 Ritz crackers, and crumble them over the whole layer.

(The crackers add a great depth to the lasagna!)

Preheat the oven to 350*.

And then repeat the layering two more times.

After the 3rd layer, spread about 3/4 cup cheddar cheese and 1/4 cup parmesan cheese on top.

Throw it in the preheated oven for 25-30 minutes, or until the cheese is melted, and the lasagna is hot throughout.

Serve it up…

And enjoy!

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