| Italian Sausage Lasagna
1 pound of bulk Italian sausage
1 medium onion, chopped (about 1/2 c.)
1 clove garlic, crushed
2 tablespoons of parsley flakes
1 teaspoon of sugar
1 teaspoon of dried basil leaves
1/2 teaspoon of salt
One 16 ounce can of whole tomatoes, undrained
One 15 ounce can of tomato sauce
12 uncooked lasagna noodles (about 12 oz.)
One 16 ounce carton ricotta or creamed cottage cheese (2 c.)
1/4 cup of grated Parmesan cheese
1 tablespoon of parsley flakes
1 1/2 teaspoon of dried oregano leaves
2 cups of shredded Mozzarella cheese (8 oz.)
1/4 cup of grated Parmesan cheese |
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Cook and stir the sausage, onion and garlic in 10" skillet until sausage is brown; drain. Stir in 2 tablespoons parsley, the sugar, basil, 1/2 teaspoon salt, the tomatoes and tomato sauce; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes. Cook noodles as directed on package; drain. Mix Ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2, top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the Mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the Mozzarella cheese. Top with remaining noodles and sauce mixture, sprinkle with remaining Mozzarella and Parmesan cheese. Bake, uncovered in 350ºF. oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting. 8 servings |
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