Ingredients: |
Ingredients: quick chunky tomato sauce:
2 T. olive oil
1/4 c. chopped onion
1 garlic clove crushed
1 28 oz. can whole plum tomatoes with juice
1 T. thin strips fresh basil (or 1 T. dried basil)
1 T. torn fresh basil
salt
coarsely ground black pepper to taste
Ingredients for lasagna:
quick chunky tomato sauce (above)
1 lb. bulk Italian sausage, or casings removed
1/2 lb. hot bulk Italian sausage, or casings removed
2 T. olive oil
1 large onion, halved and cut in thin slices
2 red, 2 green and 2 yellow bell peppers, cut into 1/2" strips
3 garlic cloves, sliced
1/4 c. flat-leaf parsley, chopped
1/2 t. salt
1/8 t. pepper
12 lasagna noodles
1 lb. mozzarella, shredded
3 T. grated Parmesan cheese
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Directions: |
Directions:For sauce: Saute onion until tender. Stir in garlic. Add tomatoes. Simmer uncovered until slightly thickened (15 min.). Stir in spices.
For lasagna: Saute onion and bell peppers until slightly softened. Remove from pan, and then stir in parsley, salt and pepper. Cook crumbled sausages over low heat until brown, and then add vegetable mixture, and turn off heat. In separate pan, cook lasagna noodles until al dente, about 12 min. Drain. Heat oven to 350º. In a 9 x 13" baking dish, add 1 cup sauce, followed by a single layer of noodles, topped with half the sausage/veggie mixture, then 1 cup mozzarella and 1 T. Parmesan. Cover this with four more noodles, the rest of sausage/veggie mixture, 1 c. mozzarella and 1 T. Parmesan. Top with remaining noodles, remaining tomato sauce, 2 cups mozzarella cheese and 1 T. Parmesan.
Cover with foil and bake about 50 minutes.
Let stand at least 15 min. before serving. |
This recipe for Lasagna with sausage and three-color peppers is from