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1
Preheat oven to 375 F. In a large saucepan, brown the sausage over medium heat, breaking into small pieces with a wooden spoon as it cooks.
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2
Once the meat is fully cooked and browned, add the marinara and simmer for 10 minutes.
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3
Boil the noodles in a large pot of salty water, according to package instructions.
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4
When done remove the noodles from the water using tongs and lay them out on a clean dish towel.
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5
Spray a 9X13 inch baking dish with non-stick spray.
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6
Smear 9-12 noodles with an equal portion of cream cheese.
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7
(The number of noodles used depends on the width of the pan.)
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8
Start assembling the lasagna: One large scoop of meat sauce on the bottom, 3-4 noodles across (cream cheese side up), 1/3 of the mozzarella and Parmesan.
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9
Repeat.
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10
After the third layer of noodles with cream cheese, pour the rest of the sauce over the noodles before adding the last layer of the mozzarella and Parmesan.
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11
Sprinkle the top with Italian seasoning to taste.
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12
Bake uncovered for 20-30 minutes or until the cheese is toasty and the sides are bubbling.
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13
Then remove it from the oven and set it on the counter to allow it to rest.
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14
Wait at least 10 minutes before cutting.
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15
Lasagna (as well as many other favorite pasta dishes) is considered better the second day.
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16
If making this ahead, assemble it, cover it, refrigerate, and then when you are ready bake for 40-50 minutes to heat through!
