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Lasagna with Italian Sausage Recipe

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This recipe for Lasagna with Italian Sausage, by , is from Briarwood Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary S. Whalley


2 tbsp. olive oil
1 c. yellow onion, chopped
2 garlic cloves, minced
1 1/2 lb. Italian sausage, casings removed
1 (28 oz.) can crushed tomatoes in tomato puree
1 (6 oz.) can tomato paste
1/4 c. fresh flat-leaf parsley, chopped & divided
1/2 c. fresh basil leaves, chopped
fresh ground black pepper
1/2 lb. lasagna noodles
15 oz. ricotta cheese
3-4 oz. creamy goat cheese, crumbled
1 c. Parmesan cheese, grated - plus 1/4 c. for sprinkling
1 extra large egg, lightly beaten
1 lb. fresh mozzarella, thinly sliced
(pork or turkey sausage - mild or hot) can also be used if desired.

Preheat the oven to 400. Heat the olive oil in a large (10-12 in.) skillet. Add the onion & cook for 5 minutes over medium-low heat, until translucent. Add the garlic & cook for 1 additional minute. Add the sausage & cook over medium-low heat, breaking it up with a fork, for 8-10 minutes or until no longer pink. Add the tomatoes, tomato paste, 2 tbsp. of the parsley, the basil, 1 1/2 tsp. salt, & 1/2 tsp. pepper. Simmer uncovered over medium-low heat for 15-20 minutes until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles & allow them to sit in the water for 20 minutes. Drain. In medium bowl, combine the ricotta, goat cheese, 1 c. Parmesan, egg, the remaining 2 tbsp. of parsley, 1/2 tsp. salt, & 1/4 tsp. pepper. Set aside. Ladle 1/3 of the sauce into a 9x12 in. rectangular baking dish, spreading the sauce over the bottom of the dish. Add the layers as follows: half of the pasta, half the mozzarella, half the ricotta, & one third of the sauce. Add the rest of the pasta, mozzarella, ricotta & finally sauce. Sprinkle with 1/4 c. of Parmesan cheese. Bake for 30 minutes or until sauce is bubbling.

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