Peppy Lasagna Recipe
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.
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