Lasagna #2

By carvalhohm

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
• 1/2 teaspoon salt
• 9 uncooked lasagna noodles (about 8 ounces)
• 1 carton (16 ounce) 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 10-inch skillet until sausage is light brown; drain. Ad tomatoes (with liquid), tomato sauce, 2 tablespoons parley, the sugar, basil and 1/w 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 direct on package. Reserve 1/2 cup of sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parley, 1 1/2 teaspoons salt and oregano. Layer 1/3 each of noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 13x9x2 inches. Repeat 2 times. Spoon reserved sauce mixture on top; sprinkle with 1/4 cup Parmesan cheese. Cook uncovered in 350 degree oven 45 minutes. Let stand 15 minutes before cutting.

Do-ahead Tip: After cooking, lasagna can be covered and frozen no longer than 3 weeks. To serve, cook uncovered in 375 degree oven until bubbly, about 1 hour.