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Tomato and Sausage Lasagna

June 27, 2015

A spectacular treat for me on a summer night. But only if the marinara is in the freezer and I have no-boil Lasagna.


Tomato and Sausage Lasagna


  • Marinara (or better yet, take it out of the freezer) (purchase works too)
  • 1 lb. Sausage (cut and sauteed)
  • 1 T. Olive Oil
  • 9 Sheets of No Boil Lasagna (for 3 layers)
  • Salt and Pepper
  • 1 lb. Mozzarella
  • 1 C. Parmesan Cheese (grated)


  1. Make Marina (click for recipe) set aside
  2. Saute the sausage in the oil and set aside *

* Sometimes I add 1 medium onion, chopped and sauteed, and/or some minced garlic


  1. Preheat oven to 380 degrees
  2. Use a baking dish approx. 12×10
  3. Ladle some marinara on bottom of pan to cover
  4. Next add a layer of lasagna; more marinara, mozzarella and Parmesan
  5. Follow with 2 more layers; sprinkle with Parmesan
  6. Cover with foil and bake approx. 35 min.; uncover and bake until top is golden (about 10 minutes)
  7. Remove from oven and let sit 10 minutes before serving







Spinach and Mushroom Lasagna

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