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.