Lasagna Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 1 pound bulk Italian sausage or ground beef | ||
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Whole tomatoes | 1 Can (10oz) | |
| Tomato sauce | 1 Can (10oz) | |
| Parsley flakes | 2 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Dried basil leaves | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Uncooked lasagna noodles | 9 | |
| Cottage cheese ricotta | 1 Carton (1l), creamed | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Parsley flakes | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Oregano leaves | 1 1/2 Teaspoon, dried | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
Directions
Cook and stir sausage, onion and garlic in 10-inch skillet until sausage is brown; drain.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, the sugar, basil and 1/2 teaspoon salt.
Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered until consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed on package; drain.
Reserve 1/2 cup of the sauce mixture.
Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, 1 1/2 teaspoons salt and the oregano.
Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased 13 x 9 x 2-inch baking pan.
Repeat 2 times.
Spoon reserved sauce mixture over top; sprinkle with 1/4 cup Parmesan cheese.
Cover and refrigerate no longer than 24 hours.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons parsley, the sugar, basil and 1/2 teaspoon salt.
Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered until consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed on package; drain.
Reserve 1/2 cup of the sauce mixture.
Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley, 1 1/2 teaspoons salt and the oregano.
Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased 13 x 9 x 2-inch baking pan.
Repeat 2 times.
Spoon reserved sauce mixture over top; sprinkle with 1/4 cup Parmesan cheese.
Cover and refrigerate no longer than 24 hours.
Chef
