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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lincoln’s Lasagna Recipe

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This recipe for Lincoln’s Lasagna is from The Crandall Family Cookbook Project, 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:  
Sauce
1 onion, chopped
1 red pepper, chopped
1 green bell pepper, chopped
5 cloves garlic, pressed
½ c. brown sugar
Little less than ½ c. white vinegar (or to taste)
12 roma tomatoes, chopped
2 large cans tomato sauce
4 T. oregano
4 T. Italian seasoning
2 T. salt
Fresh basil


1 pkg. lasagna noodles
Large container of ricotta cheese
2 eggs
2 cups fresh parmesan cheese, grated
6 Italian sweet sausage links, cut skin off sausage links and brown in pan like hamburger
Mozzarella cheese and additional fresh parmesan cheese, grated

Mix eggs, fresh parmesan and ricotta.
Directions:
Directions:
Cook onion and peppers a little olive oil in pot until soft, add garlic, cook for 1 minute. Add the rest of the ingredients, except the basil. Simmer for at least 2 hours, add fresh basil.

Mix eggs, fresh parmesan and ricotta.


Pour enough sauce to cover a 9 X 13 pan. Add a layer of lasagna noodles, top with half the ricotta cheese mixture, half the sausage, parmesan and mozzarella cheeses and sauce. Add another layer of noodles, ricotta cheese mixture, sausage and sauce (omit the cheese). Cover with foil, bake at 350 for one hour. Remove the foil, add cheese and continue baking until cheese is melted. Let sit 45 minutes before cutting.

 

 

 

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