Hearty lasagna
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Lasagna noodles; uncooked |
| 2 | pounds | Bulk Italian sausage |
| 1 | Med. onion; chopped | |
| 2 | Cloves garlic; minced | |
| 28 | ounces | Can whole tomatoes;cut up |
| 12 | ounces | Can tomato paste |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Basil leaves |
| 1 | teaspoon | Crushed red pepper |
| 2 | 16 oz. con. ricotta cheese | |
| 1 | Egg; beaten | |
| 1 | tablespoon | Parsley flakes |
| 1 | teaspoon | Salt |
| 4 | cups | Shredded mozzarella cheese |
| 1 | cup | Grated Parmesan cheese |
Directions
PHYLLIS SMITH WCDT64B
Prepare Lasagne according to pkg. directions; drain. In large skillet, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next six ingredients. Bring to boil. Reduce heat; simmer 20 min.
In med. bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in 9 x 13" baking pan. Layer one third EACH lasagna, remaining sauce, ricotta mixture, mozzarella and Parmesan cheeses.
Repeat layers. Cover. Bake at 375 until hot and bubbly..45 min. to 1 hour. Let stand 5 min. before cutting. Garnish as desired.
Refrigerate or freeze leftovers. Submitted By BOBBI ZEE On 04-16-95