Ingredients: |
Ingredients: 1 1/2 lbs. sweet Italian sausage (out of casings)
2 tbsp. olive oil
1 cup onion, chopped
3 garlic cloves, minced
1 (28 oz.) can crushed Italian tomatoes
1 (6 oz.) can tomato paste
1/2 cup parsley, chopped
1/2 cup basil leaves, chopped
1 tsp. oregano
2 tsp. sea salt
3/4 tsp. pepper
8-10 lasagna noodles
1 1/2 cup grated Parmesan cheese (not pre-grated)
1 lb. whole milk Ricotta cheese
1 lb whole milk Mozzarella cheese (not pre-sliced)
1 extra lg. egg
|
Directions: |
Directions:Brown sausage; drain and set aside. For sauce, heat olive oil in a large saucepan. Add onion and cook over medium-low heat until translucent. Add garlic and stir for one more minute. Add crushed tomatoes, tomato paste, oregano, 1/4 cup basil, 1 tsp. sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 10 minutes; add meat and simmer for about 20 minutes. Boil lasagna noodles according package instructions. While sauce is simmering, make the cheese filling in a large bowl. Combine Ricotta, 1 cup Parmesan, 1 beaten egg, 1/4 cup parsley, 1 tsp. sea salt, and freshly ground black pepper. Ladle enough meat sauce into casserole to lightly cover bottom. Then add approximately half the pasta, half the Mozzarella (sliced), half the cheese mixture, and 1/2 of the remaining sauce. Repeat these 3 layers, using the remaining amounts. Sprinkle with the remaining 1/2 cup of Parmesan. Bake uncovered at 350 degrees for 50 minutes to 1 hour, or until the sauce is bubbling and cheese is thoroughly melted. |
This recipe for Traditional Lasagna is from