Lodestone lasagne

Yield: 10 servings

Measure Ingredient
1 cup Onion; chopped
2 \N Cloves garlic; crushed
1 \N 28 ounces ca crushed tomatoes
1 \N 16 ounces ca crushed tomatoes
1 \N 6 ounces can tomato paste
¼ cup Fresh parsley; minced
1 tablespoon Packed light brown sugar
1 teaspoon Salt
1½ teaspoon Dried oregano
¼ teaspoon Dried thyme
1 \N Bay leaf
1 \N Whole stalk celery; leaves removed
2 cups Water
2 pounds Italian sausage; in casings
1 cup Water
8 ounces Lasagne noodles; cooked al dente and drained
1 pounds Ricotta cheese
1½ pounds Mozzarella cheese; sliced

In a large saucepan, combine onion, garlic, tomatoes, tomato paste, parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 cups of water; simmer for 3 hours, stirring occasionally. Remove bay leaf and celery stalk. In a large skillet, cook the sausage in the 1 cup of water over medium heat. Cook until water evaporates. Reduce heat to low and brown sausage for 5 minutes. Cut into ½" pieces. Add the sausage chunks to the sauce. In a lightly greased 9 x 13" pan, layer half of the noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil. Baked in 350øF oven for 1 hour. Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Lin Fields and Carole Walberg

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