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 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!)
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.