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Ingredients Jump to Instructions ↓

  1. 1 Pound bulk italian sausage

  2. 1 cn (16 ounces) ricotta or Creamed cottage cheese

  3. (2 cups)

  4. 1/2c Grated parmesan cheese

  5. 1 tb Chopped fresh parsley

  6. 1 tb Chopped fresh or 1 1/2 ts

  7. Dried oregano leaves

  8. 2 c Shredded mozzarella cheese

  9. (about 12 ounces)

  10. 12 Uncooked lasagne noodles

  11. 1 cn (15 ounces) tomato sauce

  12. 1 md Onion, chopped-about 1/2 cup

  13. 1 Cl Garlic, crushed

  14. 2 tb Chopped fresh parsley

  15. 1 ts Sugar

  16. 1 tb Chopped fresh or 1 ts

  17. Dried basil leaves

  18. 1 cn (16 ounces) whole

  19. Tomatoes, undrained

  20. (about 8 ounces)

Instructions Jump to Ingredients ↑

  1. + Our staff members--and families--love this lasagne!.

  2. Cook sausage, onion and garlic in 10-inch skillet, stirring occasionally, until sausage is brown; drain.

  3. Stir in 2 tablespoons parsley, the sugar, basil, tomatoes, and tomato sauce; break up tomatoes.

  4. Heat to boiling, stirring occasionally; reduce heat.

  5. Simmer uncovered about 45 minutes or until slightly thickened.

  6. Heat oven to 350 degrees.

  7. Cook noodles as directed on package; drain.

  8. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and the oregano.

  9. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13 X 9 X 2 inches.

  10. Top with 4 noodles.

  11. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture.

  12. Sprinkle with 2/3 cup of the mozzarella cheese.

  13. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese.

  14. Top with remaining noodles and sauce mixture.

  15. Sprinkle with remaining mozzarella and 1/4 cup Parmesan cheese.

  16. Cover and bake 30 minutes.

  17. Uncover and bake 15 minutes longer until hot and bubbly.

  18. Let stand 15 minutes before cutting.

  19. SERVINGS; 510 CALORIES PER SERVING.

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