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"Hunger is the best sauce in the world."--Cervantes

Lasagna Recipe

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This recipe for Lasagna is from The Flaherty Family And Friends Cookbook, 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 lb sweet or mild Italian sausage, removed from casing.
1, 15 1/2 oz can of tomato sauce
1, 6 oz can tomato paste
2 cloves garlic
2 Tbsp dried basil
2 Tbsp olive oil

Filling
8 oz ricotta cheese
2 beaten eggs
1/3 cup grated Romano or Parmesan cheese
2 Tbsp dried parsley flakes

16 oz grated Mozzarella cheese
6 to 8 Lasagna(dried pasta)
1 9X13 baking dish
Directions:
Directions:
In a large skillet brown the Italian sausage that has been removed from the casing. When lightly browned, remove from the skillet and pour off the fat. Return the skillet to heat and add olive oil. When oil is hot add garlic and saute until garlic is translucent. Return the sausage to the pan. Add tomato sauce, tomato paste, and basil to the skillet. Fill the tomato sauce can with water and add to skillet. Cover and simmer 30 to 35 min.

In a mixing bowl, beat the eggs. Add ricotta cheese, Romano cheese, and parsley flakes and mix well.

Spray the bottom and sides of the baking dish with Pam. Place several dollops of the cheese in mixture in the bottom of the baking dish and line with the dried lasagna (some people cook the pasta in boiling water first. I have used both methods and they work equally well). Use half of the cheese mixture and layer over the pasta . Next, cover the cheese mixture layer with a layer of shredded mozzarella. Now cover the mozzarella layer with a layer of half of your just simmered tomato sauce. Repeat starting with a layer of pasta.
Bake at 350º for 30 min. I think this is always better when constructed the day before. If you do that, cover the dish and refrigerate. When you are ready, bake at 350º for 45 min.
Number Of Servings:
Number Of Servings:
A Lot
Personal Notes:
Personal Notes:
This is the first dish I made when I first left home. It was from the Better Homes and Gardens Cookbook, a gift from Shirley Flaherty. The cookbook has long disappeared, but I have made this so much, I could do it with my eyes closed.
Enjoy

 

 

 

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