Double this recipe to make one for your family and one for a friends.
2-3 links Italian sausage
3 ½ cups (32- oz. jar) thick spaghetti sauce
2 cups (15-oz. container) ricotta or small curd cottage cheese
3 cups (12-oz.) shredded mozzarella
½ cup grated Parmesan cheese
One red bell pepper, roasted, peeled and seeded (set in broiler until skin is black, cook and peel)
1 tsp. Salt
¼ tsp. Pepper
8 oz. lasagna (9 pieces)
Pour about 1 cup sauce on bottom of 13 x 9 x 2- inch baking pan. Layer 3 pieces of cooked lasagna over sauce; Spread ½ of cheese filling over sauce. Sprinkle with cooked sausage and another cup of sauce.
This recipe can be made ahead. Before baking either refrigerated for up to 24 hours or freeze for up to 2 months. Bake refrigerated lasagna the same as above. Bake frozen lasagna for about 2 hours at 350 degrees. I like to print the instructions right on the foil... that way if they decide to freeze it they don't have to keep up with a little slip of paper giving them the cooking time.
I had just finished assembling my lasagna when I remembered that our oven was out... so we made this one by cooking it indirectly on our outdoor grill. It turned out wonderfully! The bottom was slightly charred on one side... but it was still terrific!