- 8
Ingredients
- 2 lbs. Italian sausage (or 2 lbs. ground pork mixed with 2 TB. ITALIAN SAUSAGE SEASONING)
- 2 garlic cloves, crushed (or 1/2 tsp. PENZEYS MINCED GARLIC)
- 1 28-oz. can crushed tomatoes
- 1 8-oz. can tomato sauce
- 1 6-oz. can tomato paste
- 1 tsp. salt
- 2 tsp. sugar
- 1 tsp. TURKISH OREGANO
- 1 tsp. BASIL
- 1/4-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
- 2 15-oz. containers ricotta cheese
- 1 Cup grated Parmesan cheese
- 2 large eggs
- 3 Cups mozzarella cheese
- 8 oz. lasagna noodles*
Preparation
Step 1
In a large kettle or Dutch oven, cook the sausage and garlic, stirring until the sausage crumbles and is no longer pink. Drain off the fat. Stir in the tomatoes, sauce, paste, salt, sugar, OREGANO, BASIL and PEPPER. Simmer for 30 minutes and then set aside to cool.
While the sauce cools, preheat oven to 350°. Cook the noodles according to package directions. Drain well and toss with a bit of olive oil to prevent sticking. Keep warm and cover until ready to use.
Combine the ricotta cheese, Parmesan and eggs. Spoon 1/2 Cup of the cooled tomato sauce into a 9x13 pan. Add a layer of noodles, half of the ricotta mixture, 1 cup of the mozzarella cheese and half of the sauce. Repeat. Top with the remaining cup of mozzarella cheese. Bake at 350° for 40 minutes.
* A note from Kathy: "With our Special Needs class we used the oven ready lasagna noodles for time reasons."
Prep. time: 15 minutes
Cooking time: one hour 15 minutes plus noodle cooking time.