Ingredients: |
Ingredients: 1 lb. Italian sausage
2 cloves garlic, finely minced
1 T. fresh basil, chopped
1 T. fresh oregano, chopped
1 T. sugar
1-1/2 tsp. salt
2 c. diced tomatoes
2 (6 oz. cans) tomato paste
12 lasagne noodles
3 c. Ricotta cheese
1/2 c. Grated Parmesan cheese
2 T. dried parsley flakes
2 eggs, beaten
1 tsp. salt
1 lb. Mozzarella cheese, sliced very thin
1/2 c. shredded Mozzarella cheese for topping
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Directions: |
Directions:Preheat oven to 375ºF. With nonstick cooking spray, lightly spray a lasagne pan or a 13x9x2-inch baking pan. Remove sausage from casings; break apart and brown slowly, spoon off excess fat. Add garlic, basil, oregano, sugar, salt, tomatoes and tomato paste. Simmer uncovered, over medium-low heat for 30 minutes, stirring occasionally. Cook lasagne noodles according to package directions, drain and rinse, set aside in pan and cover with cool water. In a large bowl, combine Ricotta cheese, Parmesan cheese, parsley flakes, beaten eggs, salt and pepper; stir well to combine thoroughly. Drain water off lasagne noodles and place 4 noodles in prepared baking pan, with edges slightly overlapping. Then spread with 1/3 of Ricotta cheese filling; add 1/3 of the Mozzarella cheese slices and 1/3 of the meat sauce. Repeat layers, ending with meat sauce on top. Bake at 375º about 30 minutes. Add additional shredded mozzarella cheese for topping. Return to oven for 2 to 3 minutes for cheese to melt. Let stand 10 to 15 minutes for filling to set before serving. Makes 12 servings. |
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