Sausage, Ricotta and Mozzarella Lasagna Recipe
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Ingredients: |
Ingredients: 1 large onion, chopped 4 cloves garlic, chopped 1 1/2 pounds crumbled sausage, sweet or hot 1 large red bell pepper, chopped 1 (28oz.) jar good pasta sauce 1/2 cup dry red wine 15 oz. part-skim ricotta 1 large egg, beaten lightly 12 no-boil lasagna pasta sheets 12 oz. part-skim mozzarella, grated 1/4 cup freshly grated Parmesan cheese
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Directions: |
Directions:In a heavy skillet cook onions and 3 cloves of garlic until softened. Add sausage and bell pepper and cook 2 minutes, breaking up sausage. Add tomato sauce and red wine and remaining garlic. Simmer 10 minutes.
Preheat oven to 375º.
In a bowl stir together ricotta, egg, salt and pepper.
Pour 1 cup sauce into baking dish, 9x13, and cover with 3 lasagna sheets, making sure they do not touch each other. Spread about 2 cups sauce over pasta. Drop one third of ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon. Sprinkle one fourth of mozzarella over ricotta mixture and make 2 more layers in the same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 20 minutes. Remove foil and bake lasagna 10 minutes more, or until top is bubbling and golden. Let lasagna stand 5 minutes before serving. |
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