Old Bob Evans Easy Lasagna Recipe? Out of the old cook book, which asks for ricotta cheese flavored with herb?

I know that this is not the recipe you are looking for, but if you subsitute Bob Evans sausage for the ground beef, leave out the Parmesan, and subsitute more Mozzarella for the Provolone it might be pretty close.

BAKED LASAGNA

1 lb. lasagna noodles

1 lb. ground beef

4 c. (32 oz.) spaghetti sauce

1 1/2 lbs. shredded Mozzarella

1 1/2 lbs. shredded Provolone

2 lbs. Ricotta

2 eggs

1/3 c. grated Parmesan

Oregano

Italian seasoning

1. Boil noodles; drain on paper towels; set aside.

2. Brown ground beef; add to 3 cups sauce; set aside.

3. Mix Ricotta, eggs, 1/4 cup Parmesan, 1/2 cup Mozzarella, 1/2 cup Provolone, 1/2 teaspoon oregano, 1/4 teaspoon Italian seasoning; set aside.

4. Mix remaining Mozzarella, Provolone; set aside.

5. Cover bottom of 13x9x2 inch baking dish with 1/2 cup plain sauce.

6. Layer noodles, Ricotta mixture, shredded cheese, meat sauce, repeat; end with noodles.

7. Cover noodles with 1/2 cup sauce, sprinkle remaining cheese and garnish with oregano.

8. Bake covered 1 hour at 450 degrees, additional 10 minutes uncovered.

You confused his recipe for rigatoni and the lasagna !

Here is the rigatoni. I think you remembered this one.

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Rigatoni

2 pounds Bob Evans Farms Italian Dinner Sausage Links

2 medium onions, sliced

3 green bell peppers, sliced

3 red bell peppers, sliced

3 garlic cloves, minced

1 tablespoon sugar

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

Salt and black pepper to taste

1 can (1quart) crushed Italian plum tomatoes, undrained

1 pound rigatoni pasta, cooked according to package directions and drained

chopped fresh parsley (optional)

Cut sausage into 1" pieces. Cook in large saucepan over medium-high heat until well browned. Remove sausage to paper towels; set aside. Drain off all but ¼ cup drippings. Add all remaining ingredients except tomatoes, pasta and parsley to drippings. Cook and stir until vegetables are tender. Stir in reserved sausage and tomatoes with juice. Bring to a boil. Reduce heat to low; simmer 15 minutes. Serve over hot pasta. Garnish with chopped parsley, if desired. Refrigerate leftovers.

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This is the Bob Evans recipe for lasagna. Enjoy.

INGREDIENTS

* 1 pound Bob Evans or Owens® Italian Sausage Roll

* 1 (26 ounce) jar chunky pasta sauce

* 1 (8 ounce) package oven ready lasagna noodles

* 1 (15 ounce) container ricotta cheese

* 4 cups shredded mozzarella cheese

* 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Crumble and cook sausage in large skillet over medium heat until browned. Remove from heat and stir in pasta sauce.

2. Preheat oven to 375 degrees F. Spread 3/4 cup sauce into bottom of 9 x 13 inch baking dish. Top with 3 noodles. Cover noodles with 1/3 of ricotta cheese, 1 cup mozzarella and 3/4 cup sauce. Repeat layers two more times. Add last 3 noodles. Top with remaining sauce and Parmesan cheese.

3. Cover and bake 35 to 40 minutes or until noodles are tend

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