The Easiest Lasagna Recipe EVER!

Hey friends! Last night I hosted a small get together for a few girlfriends. One of my favorite things is squeezing in the people I love around a big table. The conversations flow as easy as the wine. I decided to create an easy yet crowd-pleasing menu that would feed a handful of hungry mamas yet feel effortless on my end. I whipped up this lasagna the night before and cooked it just before my friends arrived. Everyone wanted the recipe and I thought it was definitely blog-worthy. Did I mention how easy it is?

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What I really love about this recipe is how flavorful it is. You get a lot of punch with jarred pasta sauce, Italian sausage, pesto and loads of minced garlic {THINK: enough to ward off vampires}. If you are a ‘homemade kinda sauce’ kinda person, throw in a few extras and it’ll really amplify the taste situation.

One small detail about my lasagna? I never use ricotta. My hubby doesn’t like it to so I haven’t used it in my lasagna for years. No one seems to miss it which is great!  Are you a fan of ricotta? I don’t mind it but I don’t miss it either.

T H E   E A S I E S T    L A S A G N A

I N G R E D I E N T S

• 1 box no-boil lasagna noodles
• 2 jars of your favorite jarred spaghetti sauce – I use what’s on sale and any flavor your love is gonna be perfect
• 1.5 pounds Italian sausage
• 4 heaping tablespoons pesto
• 2 heaping tablespoons of minced garlic
• 4 cups grated mozzarella
• 1 cup grated parmesan
• 1 container crumbled goat cheese

D I R E C T I O N S

• Cook the sausage until crumbly and brown.
• Add the pasta sauce, pesto, and garlic – let simmer for a bit to let the flavors meld.
• In a 9 x 13 pan, spoon some of the pasta sauce on the bottom.
• Layer noodles, sauce, cheese in that order. You will have 3 layers with an extra layer of sauce on the bottom. I keep the goat cheese in the middle layers and finish with the mozzarella and parmesan only on the top.
• You can sprinkle fresh basil on top to make it pretty. Sometimes I even had spinach to my lasagna.
• Cover with foil, Bake at 400 degrees for 30 minutes, take off foil and broil on high for a few minutes to lightly brown the cheese.
• Let cool for a bit and serve with a side of arugula salad tossed with fresh lemon juice + parm and some fresh bread.

This is always a hit, requires little effort and feeds a crowd. Aren’t those the best kind of recipes?