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Sausage, Ricotta and Mozzarella Lasagna Recipe

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This recipe for Sausage, Ricotta and Mozzarella Lasagna, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Thursday, November 29, 2007


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

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 375.

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




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