Ingredients
- 1 1/2 lbs Italian Sausage
- 1 onion (or 2 TBL Dried)
- 2-4 cloves garlic, mined
- 1 1/2 TBL chopped fresh basil
- 1 tsp dried oregano
- 2 TBL brown sugar
- 1 1/2 tsp salt
- 42 (approx) ounces fire roasted tomatoes
- 12 oz tomato paste
- 12 dry lasagna noodles
- 2 eggs beaten
- 32 ounces ricotta cheese
- 3/4 cup grated Parmesan cheese
- 2-3 TBL dried parsley
- 1 1/2 tsp salt
- 1 pound mozzarella cheese, shredded
Preparation
Step 1
1. In a skillet over medium heat, brown sausage, onion and garlic for 5 minutes; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/3 ricotta mixture, 1/3 of the mozzarella cheese and 1/3 of the sauce. Repeat two more times then top with remaining parmesan cheese.
Bake in the preheated oven 45 minutes. Let stand 10 minutes before serving.