Ingredients
- Sauce
- 2 T. olive oil
- 1 c. onion, chpd
- 2 garlic cloves, minced
- 1 1/2 lbs Italian sausage, casings removed
- 1- 28 oz can crushed tomatoes
- 1 - 15 oz can tomato sauce
- 1- 6 oz can tomato paste
- 2 T. flat leaf parsley, chpd
- 1/2 c. basil, chpd
- 1 tsp oregano
- 1 1/2 tsp kosher salt
- 1/2 tsp grd black pepper
- .
- 3/4 - l lb lasagne noodles
- 1 lb fresh mozzarela, sliced
- .
- Ricotta layer
- 1 1/2 lbs ricotta
- 2 eggs, beaten
- 1 c. parmesan
- 3/4 lb fresh spinach
- 2 T. fresh parsley, chpd
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
Step 1
Saute onion in olive oil til transulcent. Add garlic and cook 1 more minute. Add sausage and cook breaking up for 8-10 minutes or until no longer pink. Drain fat if needed. Add tomatoes, tomato , herbs and spices. Simmer, uncovered over med-low heat for 15-20 minutes until thickened.
Meanwhile fill the casserole dish with the hottest tap water and let noodles soak for at least 20 min - drain.
Saute spinach in a little olive oil until wilted - drain. Chop and add to ricotta, eggs, parmesan, parsley,oregano, salt and pepper. Set aside.
Ladle a little sauce into lasagne dish spreading over bottom. Then add 3 layers as follows: pasta, mozzarella, ricotta and sauce. Finish with sauce a little mozzarella and parmesan. Bake for 30-45 minuts at 400 - LET SIT FOR 10 MINUTES before serving