- 1 pound bulk Italian sausage or lean
ground beef
- 1 medium onion, chopped (1/2 cup)
- 1 clove garlic, finely chopped
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh or 1 tsp
dried basil
- 1 teaspoon sugar
- 1 (14 1/2-ounce) can whole tomatoes,
undrained
- 1 (15-ounce) can tomato sauce
- 8 uncooked lasagna noodles (from 16
ounce box)
- 1 (15-ounce) container ricotta
cheese or small curd creamed cottage
cheese (2 cups)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh or 1 1/2
tsp dried oregano leaves
- 2 cups shredded mozzarella cheese (8
ounces)
This recipe makes 8 servings.
1. Cook sausage, onion and garlic in
10-inch skillet over medium heat, stirring
occasionally, until sausage is no longer
pink; drain.
2. Stir in 2 tablespoons of the parsley, the
basil, sugar, tomatoes and tomato sauce,
breaking up tomatoes with a fork or snipping
with kitchen scissors. Heat to boiling,
stirring occasionally; reduce heat. Simmer
uncovered about 45 minutes or until slightly
thickened.
3. Heat oven to 350°. Cook noodles as
directed on package.
4. While noodles are cooking, mix ricotta
cheese, 1/4 cup of the Parmesan cheese, the
oregano and remaining 1 tablespoon parsley.
5. Drain noodles. Spread 1/2 of the sausage
mixture (about 2 cups) in ungreased
rectangular baking dish, 13 x 9 x 2 inches.
Top with 4 noodles. Spread one half of the
cheese mixture (about 1 cup) over noodles.
Sprinkle with one half of the mozzarella
cheese. Repeat layers, ending with
mozzarella and the remaining 1/4 cup
Parmesan cheese.
6. 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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