Hearty Lasagna

1 container (15 oz) part-skim ricotta cheese
1/2 bunch fresh basil, chopped
2 links precooked chicken sausage, diced
1/3 c. 2% milk
2 garlic cloves, minced
1/2 tsp. red pepper flakes
1/8 tsp. salt
2 1/4 c. pasta sauce
8 no-boil lasagna noodles
1/4 c. grated parmesan cheese

Preheat the oven to 425. Mix ricotta, basil, sausage, milk, garlic, pepper flakes, and salt in a bowl.

Spread 1/2 c. pasta sauce in the bottom of an 8x8 baking dish. Lay 2 noodles over the sauce. Cover with 1/4 of the cheese mixture and another 1/2 cup of sauce. Repeat with noodles, cheese mixture, and sauce 3 more times and sprinkle the last layer with parmesan cheese.

Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, until the top is golden.

This recipe is from Cook This, Not That.

All three of us enjoyed this lasagna. It was easy to make and quick in terms of lasagna. It woudl be easy to double if you needed it for a larger crowd. I did make a couple slight modifications. I bought uncooked chicken sausage at Sprouts (2 of them which are quite large). I think I got the "basil" flavored type. Before cooking them I sliced open the casing and just put the meat in a pan to brown. The recipe calls for "Muir Glen Basil Pasta Sauce". I just used what we have on hand, which was Ragu Chunky Garden Vegetable. I also used 1% instead of 2% milk because that is what we have at our house. I recommend the Barilla no-boil noodles. I've used the American Beauty brand for other recipes and think that for this particular one, the Barilla work better due to the fact they are the perfect size for an 8x8 Pyrex glass baking pan when laid side by side.

*Sorry no picture:( I'll try do get one when we eat leftovers!