Italian sausage lasagne

Yield: 8 Servings

Measure Ingredient
1 pounds Bulk italian sausage
1 medium Onion, chopped-about 1/2 cu
1 clove Garlic, crushed
2 tablespoons Chopped fresh parsley
1 teaspoon Sugar
1 tablespoon Chopped fresh or 1 ts, Dried basil leaves
1 can (16 ounces) whole, Tomatoes, undrained
1 can (15 ounces) tomato sauce
12 Uncooked lasagne noodles, (about 12 ounces)
1 can (16 ounces) ricotta or, Creamed cottage chee
½ cup Grated parmesan cheese
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh or 1 1/2 ts, Dried oregano leaves
2 cups Shredded mozzarella cheese, (about 8 ounces)

Our staff members--and families--love this lasagne!. Cook sausage, onion and garlic in 10-inch skillet, stirring occasionally, until sausage is brown; drain. Stir in 2 tablespoons parsley, the sugar, basil, tomatoes, and tomato sauce; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.Heat oven to 350 degrees. Cook noodles as directed on package; drain. Mix ricotta cheese, ¼ 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 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with ⅔ cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and ⅔ cup of the mozzarella cheese. Top with remaining noodles and sauce mixture.

Sprinkle with remaining mozzarella and ¼ cup Parmesan cheese. Cover and bake 30 minutes. Uncover and bake 15 minutes longer until hot and bubbly.

Let stand 15 minutes before cutting. 8 SERVINGS; 510 CALORIES PER SERVING.

Posted to MM-Recipes Digest V4 #104 by Rod Upfold <rupfold@...> on Apr 15, 1997

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