Peppy Lasagna Recipe
No one can stop at just one is my claim for this recipe of peppy lasagna. Peppy lasagna goes perfectly as main dish. The first taste of this delightful peppy lasagna from the italian cuisine is enough to addict you to it for life! It is always prepared with pork as the most essential ingredient. Once you try preparing this peppy lasagna, I am sure you will be making it again!.
Ingredients
1 pound bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 16-ounce can tomatoes, cut up
1 6-ounce can tomato paste
1 teaspoon sugar
1/2 teaspoon dried oregano, crushed
10 ounces lasagna noodles
2 beaten eggs
2 cups ricotta or cream-style cottage cheese (16 ounces)
1/2 cup grated Parmesan cheese
2 tablespoons snipped parsley
16 ounces mozzarella cheese, thinly sliced
Directions
In a large skillet cook sausage, onion, celery, and carrot till meat is lightly browned.
Drain off excess fat.
Stir in tomatoes, tomato paste, sugar, oregano, 1 teaspoon salt, and 1/4 tea spoon pepper.
Simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions; drain well.
Combine eggs, ricotta, Parmesan cheese, parsley, and 1/4 teaspoon pepper.
Arrange half the lasagna noodles in a greased 13 x 9 x 2 inch baking dish.
Spread with half the cheese filling; add half the mozzarella cheese and half the meat sauce.
Repeat layers.
Bake, uncovered, at 375° till bubbly, about 40 minutes.
Let stand 10 to 15 minutes.
Drain off excess fat.
Stir in tomatoes, tomato paste, sugar, oregano, 1 teaspoon salt, and 1/4 tea spoon pepper.
Simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions; drain well.
Combine eggs, ricotta, Parmesan cheese, parsley, and 1/4 teaspoon pepper.
Arrange half the lasagna noodles in a greased 13 x 9 x 2 inch baking dish.
Spread with half the cheese filling; add half the mozzarella cheese and half the meat sauce.
Repeat layers.
Bake, uncovered, at 375° till bubbly, about 40 minutes.
Let stand 10 to 15 minutes.
