Serve 8
Ingredients:
1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (14 1/2 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (about 12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage
cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese
Method:
- Cook sausage, onion and garlic in 10-inch skillet over medium heat,
stirring occasionally, until sausage is no longer pink; drain. - Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and
tomato sauce, breaking up tomatoes. Heat to boiling, stirring
occasionally; reduce heat to low. Simmer uncovered about 45 minutes
or until slightly thickened. - Heat oven to 350 F. Cook and drain noodles as directed on package.
- Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon
parsley and the oregano. - Spread 1 cup of the sauce mixture in ungreased rectangular baking
dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese
mixture over noodles; spread with 1 cup of the sauce mixture.
Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4
noodles, the remaining cheese mixture, 1 cup of the sauce mixture
and 2/3 cup of the mozzarella cheese. Top with remaining noodles and
sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup
Parmesan cheese. - Cover and bake 30 minutes. Uncover and bake about 15 minutes longer
or until hot and bubbly. Let stand 15 minutes before cutting.
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