2 cans/jars pasta sauce 2.00
1 lb lasagna noodles 1.68
24 oz Ricotta cheese 2.98
1 egg .14
1lb Italian sausage 1.81 (I got a great deal!)
1 green pepper .74
1 medium onion .21
turkey pepperoni 2.00
16 oz shredded Mozzarella 4.23
Set a pot of water to boil over high heat. The noodles take by far the longest thing to prep so start them as soon as possible. In another pan over medium heat, brown the Italian sausage.
In a medium sized mixing bowl stir the Ricotta cheese with beaten egg. Add 1 tsp salt and 1 tsp pepper. Mix well. Set aside.
Chop your vegetables and set aside in a medium bowl. Once the sausage is browned, drain it and add to the bowl of vegetables.
Boil the lasagna noodles for 10 minutes, drain and set aside. Now you are ready to assemble. I like to make my lasagna in 3 bread pans. If you have a large family you can make one 9x13" pan with this recipe. Make sure to use a deep pan so this one doesn't boil over in your oven.
This is my counter with all my bowls and containers ready to assemble my three bread pan lasagnas. On the left is my bowl of pizza toppings. Then Ricotta, egg, salt and pepper in the bowl just to the right. Next are my cans of sauce with a big spoon. The open bag of shredded cheese. And lastly my colander in the sink with 12 lasagna noodles.
You will need to bake at 375 degrees for 60 minutes. One can go in the oven tonight for dinner and the other two can go in the freezer. Please thaw two days in the fridge before baking.
I challenge you to make this lasagna with all your favorite pizza toppings. From spinach to tomatoes, and from Canadian bacon to pineapple.
I was able to make three pans of lasagna for $5.26 each.
Christie aka Keeza