(Cook Time: 40 minutes
Ingredients:
- 1 pound bulk Italian sausage (remove casings)
- 1 clove garlic, minced
- 1 can (14.5 ounces) tomatoes
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 2 cans tomato paste (6 ounces each)
- 10 ounces lasagne noodles (10 to 12 lasagna noodles)
- 3 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 2 eggs
- 1 teaspoons salt
- 1/2 teaspoon pepper
- 16 ounces mozzarella cheese, shredded or thinly sliced
Preparation:
Brown sausage slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick. Cook lasagna noodles in boiling salted water according to package directions. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper. Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover with a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella. Spoon 1/2 meat sauce over the cheese. Repeat layers. Bake for 30 to 40 minutes in a 375° oven.Allow lasagna recipe to set a few minutes before serving.
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