My Lasagna

Name: My Lasagna
Ingredients: 2 lbs Italian sausage; 2 -4 garlic cloves, minced; 1 tablespoon basil; 14 ounces chopped tomatoes, undrained; 8 ounces tomato sauce; 12 ounces tomato paste; 10 -12 lasagna noodles, cooked. I prefer the ribbed ones; 30 -32 ounces ricotta cheese; 1/2 cup parmesan cheese or 1/2 cup romano cheese, grated; 2 tablespoons dried parsley flakes; 2 eggs, beaten; 1/2 teaspoon black pepper; 1 lb mozzarella cheese, sliced

13 ingredients

11 steps

Ingredients

2 lbs Italian sausage
2 -4 garlic cloves, minced
1 tablespoon basil
14 ounces chopped tomatoes, undrained
8 ounces tomato sauce
12 ounces tomato paste
10 -12 lasagna noodles, cooked. I prefer the ribbed ones
30 -32 ounces ricotta cheese
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated
2 tablespoons dried parsley flakes
2 eggs, beaten
1/2 teaspoon black pepper
1 lb mozzarella cheese, sliced

Directions

1

Cook the noodles according to package directions. Drain in a colander and run cold water over them to easily separate them.
2

Squeeze sausage from casings and brown on medium heat until all pink is gone.
3

Add the next 5 ingredients. Simmer, uncovered 30 minutes, stirring occasionally.
4

Combine the next 5 ingredients in a large bowl.
5

Spray Pam or lightly grease a 9X13 casserole.
6

Lay 3 noodles on the bottom of the casserole and line the sides with the noodles too.
7

Spread 1/2 the ricotta mixture on top of the noodles, then half of the slices of mozzarella, then half of the meat mixture.
8

Put more noodles on the meat mixture. Then the rest of the ricotta, the mozzarella, and the meat sauce.
9

Sprinkle more Parmesan or Romano on top.
10

Bake in a preheated 375 degree oven until brown and bubbly, for about 30-40 minutes. If refrigerated first, add approximately 15 more minutes.
11

I like to serve this with garlic bread and a Caesar or green salad.