Lasagna toss

Yield: 8 servings

Measure Ingredient
12 Lasagna noodles; broken into large
; pieces
1 pounds Hot Italian sausage; casings removed
1 Jar spaghetti sauce; (26 ounces)
1 cup Ricotta cheese
2 cups Shredded mozzarella cheese; (8 ounces)
½ cup Grated Parmesan cheese
½ teaspoon Dried basil
½ teaspoon Black pepper

Cook the noodles according to the package directions; drain. Meanwhile, in a soup pot, cook the sausage over medium-high heat for 6 to 8 minutes, or until no pink remains, stirring to crumble the sausage; drain. Add the noodles and the remaining ingredients; mix well. Reduce the heat to medium-low and cook for 6 to 8 minutes, or until heated through and the cheese is melted. Serve immediately.

Note: Sprinkle with a bit of chopped parsley before serving to give this an extra-fancy, extra-fresh look.

Air date: January 6, 1999.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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