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Mini Bean Pot Lasagna

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(Recipe Divided Into 4 Mini Bean Pots)

1 pound package Italian Sausage Roll
1 – 9 ounce package no-boil lasagna noodles, broken into 2 pieces
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided
2 – 26 ounce jars pasta sauce
1 tablespoon dried parsley

Spray interior of the Mini Bean Pot with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place in the Mini Bean Pot. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cool on low for 1 to 2 hours
5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese

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