0/5
(0 Votes)
Ingredients
- 2 Italian sausage links, casings removed
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 1 (14.5 ounce) can diced tomatoes,
- undrained
- 1/4 cup tomato paste
- 3/4 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon pepper
- 1 egg, beaten
- 3/4 cup ricotta cheese
- 1 tablespoon minced fresh parsley
- 4 lasagna noodles, cooked and drained
- 3/4 cup shredded part-skim mozzarella
- cheese
- 1 tablespoon grated Parmesan cheese
Preparation
Step 1
1. Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
2. Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
3. Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
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