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Ingredients Jump to Instructions ↓

  1. 1 pound bulk Italian sausage

  2. 1 medium onion, chopped (1/2 cup)

  3. 1 clove garlic, crushed

  4. 3 tablespoons chopped fresh parsley

  5. 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

  6. 1 teaspoon sugar

  7. 1 can (14 1/2 ounces) whole tomatoes, undrained

  8. 1 can (15 ounces) tomato sauce

  9. 12 uncooked lasagna noodles (about 12 ounces)

  10. 1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)

  11. 1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves

  12. 2 cups shredded mozzarella cheese (8 ounces)

  13. 1/4 cup grated Parmesan cheese

  14. Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

  15. 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

  16. Heat oven to 350 F. Cook and drain noodles as directed on package.

  17. 1/4 cup Parmesan cheese, remaining

  18. 1 tablespoon parsley and the oregano.

  19. 1 cup of the sauce mixture in ungreased rectangular baking dish,

  20. 13x9x2 inches. Top with

  21. 4 noodles. Spread

  22. 1 cup of the cheese mixture over noodles; spread with

  23. 1 cup of the sauce mixture. Sprinkle with

  24. 2/3 cup of the mozzarella cheese. Repeat with

  25. 4 noodles, the remaining cheese mixture,

  26. 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

  27. 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

  28. Makes 8 servings

  29. This recipe displayed with permission from General Mills, Inc.

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