Lasagna
8 ounces lasagna noodles, uncooked.
1 pound bulk Italian sausage
1 onion, chopped
2 cloves garlic, minced
6 ounce can tomato paste
14 ounce can tomatoes, cut up
1 teaspoon sugar
1 teaspoon salt
1 teaspoon basil leaves
1/4 teaspoon crushed red pepper
16 ounce container ricotta cheese
1 egg, beaten
1 tablespoon parsley
1/2 teaspoon salt
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Cook lasagna according to package directions.
In large skillet combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in next six ingredients, bring to boil. Reduce heat; simmer 20 minutes.
In medium bowl, blend ricotta, egg, parsley and salt. Spread a thin layer of sauce in a 13x9 inch baking pan. Layer one third each; lasagna, sauce, rocotta mixture, mozzarella and parmesan cheese. Repeat layers. Cover. Bake in a 375' oven until hot and bubbly, 45 minutes to 1 hour. Let stand 5 minutes before cutting.
Servings: 8
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