Lasagne

Name: Lasagne
Ingredients: 1 POUND ITALIAN SAUSAGE; 3 CLOVES GARLIC; 1 TABLESPOON WHOLE BASIL; 1 28 OUNCE CAN OF TOMATOES; 2 1 POUND CANS OF TOMATOES; 1 12 OUNCE CAN TOMATO PASTE; 10 OUNCES OF LASAGNE; 3 CUPS OF FRESH RICOTTA CHEESE; 1/2 CUP GRATED PARMESAN OR ROMANO CHEESE; 2 TABLESPOONS PARSLEY FLAKES; 2 BEATEN EGGS; 1 TEASPOON SALT; 1/2 TEASPOON PEPPER; 1 POUND MOZZARELLA CHEESE SLICED VERY THIN

14 ingredients

7 steps

Ingredients

1 POUND ITALIAN SAUSAGE
3 CLOVES GARLIC
1 TABLESPOON WHOLE BASIL
1 28 OUNCE CAN OF TOMATOES
2 1 POUND CANS OF TOMATOES
1 12 OUNCE CAN TOMATO PASTE
10 OUNCES OF LASAGNE
3 CUPS OF FRESH RICOTTA CHEESE
1/2 CUP GRATED PARMESAN OR ROMANO CHEESE
2 TABLESPOONS PARSLEY FLAKES
2 BEATEN EGGS
1 TEASPOON SALT
1/2 TEASPOON PEPPER
1 POUND MOZZARELLA CHEESE SLICED VERY THIN

Directions

1

PREHEAT OVEN 375
2

BROWN MEAT SLOWLY SPOON OFF EXCESS FAT. ADD NEXT 5 INGREDIENTS. SIMMER UNCOVERED 30 MINUTES, STIRRING OCCASIONALLY. COOK NOODLES IN LARGE AMOUNT BOILING SALTED WATER TILL TENDER, DRAIN; RINSE
3

COMBINE REMAINING INGREDIENTS, EXCEPT MOZZARELLA CHEESE.
4

PLACE HALF THE NOODLES IN 13 X9X2 BAKING DISH; SPREAD WITH HALF THE RICOTTA CHEESE FILLING;
5

AND HALF THE MOZZARELLA CHEESE AND HALF THE MEAT SAUCE. REPEAT LAYERS.
6

BAKE AT 375* ABOUT 30 TO 45 MINUTES OR UNTIL DONE. LET STAND 5 TO 10 MINUTES BEFORE CUTTING INTO SQUARES FILLING WILL SET SLIGHTLY.
7

* OR ASSEMBLE EARLY; REFIGERATE. BE SURE TO ALLOW 15 MINUTES OR SO LONGER IN THE OVEN