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Zesty Lasagna Recipe

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

Donna Field
Added: Wednesday, January 23, 2008


1/2 of a one pound package Creamette Lasagna, uncooked
2 lb bulk Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can whole tomatoes, cut up, undrained
1 (12 oz) can tomato paste
2 T sugar
2 t salt
1 1/2 t basil leaves
1 t crushed red pepper
1/4 t pepper
2 (15 oz) containers of ricotta cheese
1 egg, beaten
1/3 c chopped, fresh parsley
1 t salt
4 c shredded mozzarella cheese
1 c grated Parmesan cheese

Prepare lasagna according to package directions. In Dutch oven, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat;simmer 20 minutes. In medium bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in 13x9 inch baking dish. Layer one-third each lasagna, reamaining sauce, ricotta mixture, mozarella and parmesan cheeses. Repeat layers. Bake in a 375 oven until bubbly, about one hour. Let stand 5 minutes before cutting. Refrigerate leftovers.

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