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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Back when we all were a little younger, the guys used to come over everytime my Dad made his lasagne. Maybe it was the free meal or maybe it was just that good but this recipe is the reason why lasagna has always been one of my favorite foods. I know that you can substitute ground beef for the sausage (or use both combined) with equal success. Ingredients:
1 lb italian sausage |
1 garlic clove, minced |
1 tablespoon whole basil |
1 1/2 teaspoons salt |
1 lb canned tomato |
12 ounces canned tomato paste (2 cans usually) |
10 ounces lasagna noodles |
2 eggs |
3 cups fresh ricotta or 3 cups cream-style cottage cheese |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
2 tablespoons parsley flakes |
1 teaspoon pepper |
1 lb mozzarella cheese, sliced very thin |
Directions:
1. Remove sausage skins and break up the sausage in frying pan.
2. Brown meat slowly and spoon off excess fat.
3. Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste.
4. Simmer, covered for 15 minutes; stir often.
5. Set aside when finished.
6. Meanwhile, cook noodles in boiling salted water until tender; drain; rinse.
7. In a large bowl, beat eggs; add Ricotta, Parmesan, Parsley, pepper and a tsp of salt.
8. Mix well.
9. Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce.
10. Repeat.
11. Bake at 375 F degrees for about 30 minutes.
12. Alternatively, you could refrigerate until later and then bake for 45 minutes.
13. Either way let the lasagna stand for 10 minutes before serving.
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