Ingredients
- 1 lb Italian sausage or ground beef
- 1 medium onion, chopped (about 1/2 cup)
- 1 clove garlic, pressed
- 1 can (16oz) whole tomatoes
- 1 can (15oz) tomato sauce
- 2 tbsp dried parsley flakes
- 1 tsp sugar
- 1 tsp dried basil leaves
- 1/2 tsp salt
- 9 uncooked lasagna noodles (about 8 oz)
- 1 carton (16oz) ricotta or creamed cottage cheese (about 2 cups)
- 1/4 cup grated Parmesan cheese
- 1 tbsp dried parsley flakes
- 1 1/2 tsp salt
- 1 1/2 tsp dried oregano leaves
- 2 cups shredded mozzarella cheese (about 8 oz)
- 1/4 cup grated Parmesan cheese
Details
Preparation
Step 1
Cook and stir Italian sausage, onion, and garlic in 10-in skillet until sausage is light brown; drain. Add tomatoes (with liquid), tomato sauce, 2 tbsp parsley, the sugar, basil, and 1/2 tsp salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook noodles according to package directions. Reserve 1/2 cup of the sauce mixture. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tbsp parsley, 1 1/2 tsp salt, and the oregano. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in undressed oblong pan, 13x9x2 in. Repeat 2 times. Spoon reserved sauce mixture onto top; sprinkle with 1/4 cup Parmesan cheese. Cook uncovered in 350 F oven 45 min. Let stand 15 min before cutting.
(Do-ahead tip: After cooking, lasagna can be covered and frozen no longer than 3 weeks. To serve, cook uncovered in 375 F oven until bubbly, about 1 hour.)
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