My girls love all things pasta. Since my husband and I don’t eat pasta, I usually just leave it out of our dishes and serve it on the side. It’s a little more difficult to do with lasagna, but I still do.
Here’s how I do it:
2 lbs. sausage (any kind you like), cooked and drained
1 large container (usually 16 oz.) ricotta cheese
2 cups mozzarella
2 cups parmesan cheese
1 package of provolone cheese slices
2 jars of Rao’s spaghetti sauce (many other sauces have LOTS of sugar. You must read the labels)
Mix the meat with the spaghetti sauce. In a lasagna pan, layer a meat layer then a ricotta/parmesan layer, then slices of provolone. Continue layering. On the last layer, put the mozzarella cheese on top. Bake at 350 degrees until bubbly.
(The provolone is a little thicker and doesn’t melt away like the shredded cheeses.)