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Lasagna Recipe

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This recipe for Lasagna, by , is from The Wheeler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melanie DeLong
Added: Tuesday, August 19, 2008


1 lb hot pork sausage
1 can (2 lb, 3 oz) Italian tomatoes
1 med green pepper, chopped
med onion, chopped
2- 6 oz. cans tomato paste
4 oz mushrooms
1tsp salt
2 tsp oregano
1 tsp basil
1 bay leaf
2 T chopped parsley
tsp pepper
garlic- to your taste
1 lb ricotta cheese
1 lb mozzarella cheese
3 oz. parmesan cheese
1 egg
1 lb lasagna noodles

Sauce: Brown sausage, drain off excess fat. Add onion, pepper and cook until onion is tender. Add tomatoes, paste, 1 T salt, oregano, basil, parsley, bay leaf, pepper, mushrooms and garlic. Mix well, mashing tomatoes with fork. Bring to a boil. Reduce heat and simmer covered for 3 hours. Stir occasionally. Remove bay leaf.
Prepare noodles according to package directions or use the "no boil" kind. Some people soak "no boil" noodles in water ahead of time for a moister dish.

To prepare dish:
Lightly grease 9 X 13 baking dish. Spoon in a little sauce. Layer noodles, ricotta, (to which egg and 1 oz of parmesan has been added), mozzarella, tomato sauce and Parmesan. Repeat until all ingredients are used, ending with sauce and Parmesan.
Bake uncovered 45-60 minutes at 350 until cheese is melted and top is browned. Let stand 5-10 minutes before cutting to make serving easier. Freezes well.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I have been making this for so many years, my recipe card is faded and falling apart. I had to post it here so I can print out a new copy.




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