Lasagna

This is the scaled-down version of my mom's amazing lasagna - basically this uses jarred sauce instead of simmering your own for an hour. But it's pretty amazing, and fairly easy to make after work! The best part? You don't have to cook the noodles ahead of time, and it makes a ton of leftovers! If you want you can always assemble the lasagna early and then refrigerate it until you're ready to cook.

1 pkg Italian sausage (1 lb), casings removed
2 jars of your favorite spaghetti sauce
1 large container ricotta cheese
approx. 3 tsp chopped fresh parsley
1 tsp dried oregano
1 tsp salt
1 wedge Parmesan cheese, grated
1 pkg shredded mozzarella cheese
1 pkg lasagna noodles

Preheat the oven to 350 degrees. Brown the sausage in a large skillet. Add 1 1/2 jars of sauce and heat through. In a large bowl mix the ricotta, parsley, oregano, salt, and 1/2 cup of the Parmesan together and set aside.
In a rectangular cake pan, put a thin layer of the meat mixture, add noodles, ricotta (clumps are fine), mozzarella, Parmesan, and noodles again. Repeat meat, noodles, cheeses, noodles, until ingredients are gone (usually only a couple layers). Your last layer should be noodles, meat, cheese. Bake for 40 mins.