Lasagna

By michelle1026

Ingredients

• 12 uncooked lasagna noodles (not oven-ready)
• Sauce:
• 1 lb ground Italian sausage (or beef or turkey)
• 1 medium onion (diced)
• 2 garlic cloves (chopped)
• 28oz can crushed tomatoes
• 1/4 cup red wine
• 2 tsp basil
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp rosemary
• Filling:
• 30-32 oz ricotta cheese
• 1 egg
• 2 cups shredded Italian blend cheese (reserve 1/4 cup for topping)
• 1 TBS dried parsley
• 1 tsp dried oregano
• 1/4 tsp garlic salt
• 1/4 cup shredded Parmesan cheese

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees.

In a large skillet crumble and cook meat until no longer pink. Add onion and garlic. Cook until onion is translucent. Stir in crushed tomatoes. Use red wine to rinse the can. Season with basil, oregano, salt and rosemary. Simmer on low until ready to use.

Prepare lasagna noodles as directed.

In a large mixing bowl, mix ricotta cheese, Italian blend cheese, egg, parsley, and garlic salt.

Spray 9x13 baking dish with olive oil. Spread 3/4 cup of sauce along bottom of pan. Layer as follows: 3 noodles, 1/4 of ricotta cheese mixture, 3/4 cup sauce, 3 noodles, 1/4 of ricotta cheese mixture, 3/4 cup sauce, 3 noodles, 1/4 of ricotta cheese mixture, 3 noodles, 1/4 of ricotta cheese mixture. Spread remaining sauce on top.

Bake for 45 minutes. Sprinkle reserved Italian and Parmesan cheese on top. Sprinkle with oregano. Let stand 10 - 15 minutes (or until cheese is melted) before serving.