1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided, or pizza blend
1 16 ounce jar spaghetti sauce
12 no boil lasagna noodles
3/4 cup grated Parmesan cheese
Preheat oven to 350F. In a medium skillet over medium heat, crumble and cook the sausage until brown and the juices run clear. Drain and set aside. In a small bowl, combine ricotta, egg, basil, thyme, garlic salt, oregano and half the shredded mozzarella. Mix well, and set aside. Coat the bottom of a 9 x 13 baking dish with a little of the spaghetti sauce, about 1/2 cup. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.
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