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| | Sausage Lasagna 8 ounces of lasagna noodles
1 pound of Italian sausage
1/4 cup of finely chopped onion
2 tomatoes, peeled and coarsely chopped
Two 10 ounce cans of condensed tomato soup
2 cloves garlic, peeled and finely chopped
1 teaspoon of oregano
Salt and pepper to taste
2 eggs, beaten
1 cup of ricotta cheese
1/4 cup of grated Parmesan cheese
1/4 cup of chopped parsley
1/2 cup of shredded mozzarella cheese |
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Cook the lasagna noodles in boiling salted water, following package directions, drain. Cook the sausage and onion in a frying pan until browned, breaking up sausage as it cooks, pour off excess fat. Combine the tomatoes, tomato soup, garlic, oregano, salt and pepper. Add to sausage mixture, blend well. Preheat your oven to 375ºF. Combine the eggs, ricotta and Parmesan cheeses, and parsley. Place a layer of lasagna noodles in bottom of greased baking dish. Alternate layers of sausage mixture, egg cheese mixture and noodles until all of the ingredients are used. End with noodles topped with sausage mixture and sprinkled with mozzarella cheese. Cover with foil and bake for 30 to 35 minutes. Remove from oven, let it cool slightly and serve. Serves 4
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