Ingredients: |
Ingredients: Sauce
1/2 c. olive oil
1 c. chopped onion
1 1/2 c. sliced fresh mushrooms (optional - see note)
1/3 c. chopped green bell pepper
4 cloves garlic, crushed
2 17-oz. cans Italian-style tomatoes
2 6-oz cans tomato paste
1/4 c. chopped parsley
1 Tbsp. sugar
1 Tbsp. oregano
2 tsp. salt
1 1/2 tsp. basil
1 bay leaf
1 tsp. pepper
1/2-1 tsp. fennel
Filling
1 1/2 lbs. ground beef or Italian sausage, or mix of both
16-oz. carton of part-skim ricotta cheese
1 egg
salt and pepper to taste
2 c. shredded mozzarella cheese
1 c. shredded Parmesan cheese
8-oz. package of Barilla no-cook lasagna noodles
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Directions: |
Directions:In Dutch oven or large heavy saucepan, saute mushrooms, onions, and pepper in olive oil 7-10 min or until onions are golden. Stir in tomatoes, tomato paste, parsley, sugar, oregano, salt, basic, bay leaf, pepper, and fennel. Reduce heat and simmer 2 hours, stirring occasionally.
Meanwhile fry meat and break into small bits. Add to sauce. In separate bowl, blend ricotta cheese, egg, salt, pepper, and parsley together until smooth.
To layer lasagna, start with 1 c. sauce on bottom of prepared 9 x 13 x 2" pan. Layer over that lasagna noodles to cover all. Spoon on ricotta mixture and spread evenly. Layer part of mozzarella and parmesan. Repeat this process until all ingredients used, ending with parmesan sprinkled on top. Bake 1 hour at 350º or until lasagna is bubbling. |
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