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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zesty Lasagna Recipe

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This recipe for Zesty Lasagna is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 375º oven until bubbly, about one hour. Let stand 5 minutes before cutting. Refrigerate leftovers.
Number Of Servings:
Number Of Servings:
12

 

 

 

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