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Lasagna Recipe

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This recipe for Lasagna, by , is from The Engelhaupt 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!

Evon Engelhaupt


1 medium onion, chopped
2 tbsp olive oil
4 garlic cloves, minced
1 can (6 oz) tomato paste
2 cans (28 oz each) crushed tomatoes in puree
6 cups water
1 cup chopped fresh basil
2 tsp sugar, divided
1 tsp salt
1 lb bulk Italian sausage
4 Italian sausage links
1 carton (16 oz) whole milk ricotta cheese
8 cups shredded mozzarella cheese, divided
1 large egg, beaten
tsp dried basil
12 sheets no cook lasagna noodles
21 slices provolone cheese
⅓ cup grated Parmesan cheese

In a dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add tomatoes, waater, fresh basil, 2 tsp sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally.

Meanwhile cook bulk sausage in a skillet over medium heat until no longer pink, breaking meat into crumbles, 8-10 minutes; drain. Add meat to sauce; simmer until mixture thickens; about 1 hour.

While sauce simmers, preheat oven to 350. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove sausage and allow to cool slightly; slice into " thick pieces.

In a small bowl, mix the ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar.
In a greased 13 X 9 baking dish, spread 2 cups sauce. Arrange four noodles over sauce; spread with a third of the ricotta mixture. Add seven slices of provolone, a third of the sausage liniks and 1 cups mozzarella cheese. Repeat layers twice, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve any remaining sauce to serve on the side), the remaining 2 cups of mozzarella cheese and the Parmesan cheese.

Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let lasagna stand 15 minutes before serving. Serve with remaining meat sauce.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2.75 hours




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