by Bob Rogers

URL Source:
Source: My own two hands
Course: Main
Cuisine: Italian
Food Group: Pasta
Serves: 16


1 large Red Pepper, Roasted, medium dice
1/2 pound(s) Hot Italian Sausage
1/2 pound(s) Mild Italian Sausage
1 package(s) No boil Lasagna noodles
1 1/2 pound(s) ricotta
1 egg, lightly beaten
1/4 cup(s) grated pecorino romano cheese
1/4 cup(s) chopped fresh parsley
1 large jar Spaghetti sauce (or home made
2-3 cup(s) shredded mozzerella
Additional grated percorino romano cheese
1 pound(s) Meatball recipe
Put meatball mixture into a loaf pan (it may not fill the pan up to the top which is OK) and bake at 350 for about 35 minutes or until cooked but not dried out. Slice into ¼ to ½ inch slices. Remove casing from the sausage, crumble and sauté (not fry, low temp) til cooked. If you can’t find the no-boil lasagna noodles, then boil the regular, when I have to boil them I use a metal 9x13 pan filled with water to about an inch from the top (instead of a pasta pot) cook on the stove top that way they stay “long” and whole. They should be a bit undercooked. Assemble: Put some sauce in the bottom of the lasagna pan, and then put on a layer of the noodles. Spread ½ of the ricotta mixture over the noodles and sprinkle with mozzarella. Top with a layer of noodles. Spread more sauce on the noodles, layer the sausage, and sprinkle with a little Romano, and then the red peppers. Top with a layer of noodles, then sauce, then the slices of meatball mixture, and sprinkle a little more Romano. Then place another layer of noodles, more sauce, and the rest of the ricotta. Last should be a layer of noodles, topped with sauce and mozzarella. You can freeze at this point. Also, if I have a lot of stuff still left over I will make a small one in a loaf pan. Bake at 350 about 45 minutes til bubbling and the cheese is melted. All of the ingredients were previously cooked so it needs to just be heated through.