- 1 (8 ounce) package dried lasagna noodles
- 1 pound mild Italian sausage, casings removed
- 1 (15 ounce) can CONTADINA® Extra Thick & Zesty Tomato Sauce
- 1 (14.5 ounce) can CONTADINA® Diced Tomatoes, undrained
- 1/2 cup beef broth
- 1 (15 ounce) container ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3 cups shredded mozzarella cheese
- Cook noodles according to package direction; drain.
- Meanwhile, cook sausage in large skillet until no longer pink, stirring to break up sausage; drain.
- Add tomato sauce, undrained tomatoes and broth; bring to boil. Reduce heat and simmer 15 minutes. Combine ricotta cheese, egg and salt.
- Layer 1/3 noodles, 1/2 meat sauce, 1/3 noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese in 13×9 inch baking dish.
- Cover and bake in preheated 350 degrees F oven, 30 minutes. Bake, uncovered, 15 minutes or until bubbly.