LASAGNE

By kevinsaroz

Ingredients

• 1 pound bulk Italian sausage or hamburger
• 1 medium onion, chopped (about 1/2 Cup)
• 1 clove garlic, pressed
• 1 can (16 ounces) whole tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons dried parsley flakes
• 1 teaspoon sugar
• 1 teaspoon dried basil leaves
• 1.5 teaspoon salt
• 9 uncooked lasagne noodles (about
• 8 ounces)
• 1 carton (16 ounces) ricotta or creamed
• cottage cheese (about 2 cups)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dried parsley flakes
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons dried oregano leaves
• 2 cups shredded mozzarella cheese (about
• 8 ounces)
• 1/4 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

Cook and stir Italian sausage, onion and garlic in
lO-inch skillet until sausage is light brown; drain.
Add tomatoes (with liquid), tomato sauce, 2 table-
spoons parsley. the sugar. basil and 1/2 teaspoon
salt. Heat to boiling, stirring occasionally: reduce
heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed. Reserve 1/2
cup of the sauce mixture. Mix ricotta cheese, 1/4 cup
Parmesan cheese, 1 tablespoon parsley, 1 1/2 tea-
spoons salt and the oregano. Layer 1/3 each of the
noodles, remaining sauce mixture, mozzarella
cheese and ricotta cheese mixture in ungreased
oblong pan, 13x9x2 inches. Repeat 2 times. Spoon
reserved sauce mixture onto top; sprinkle with 1/4
cup Parmesan cheese. Cook uncovered in 350
oven 45 minutes. Let stand 15 minutes before
cutting. 8 TO 10 SERVINGS.
Do-ahead Tip: After cooking, lasagne can be
covered and frozen no longer than 3 weeks. To
serve, cook uncovered in 3750 oven until bubbly,
about 1 hour.