Lodestone lasagne
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; chopped |
| 2 | Cloves garlic; crushed | |
| 1 | 28 ounces ca crushed tomatoes | |
| 1 | 16 ounces ca crushed tomatoes | |
| 1 | 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 | Bay leaf | |
| 1 | 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 |
Directions
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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