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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This was a hit tonight-the recipe came from Betty Crocker's New Cookbook. Ingredients:
1 lb italian sausage |
1 medium onion, chopped |
1 garlic clove, crushed |
3 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves |
1 teaspoon sugar |
16 ounces whole tomatoes, undrained |
15 ounces tomato sauce |
12 uncooked lasagna noodles |
15 ounces ricotta cheese or 15 ounces small-curd cream-style cottage cheese |
1/4 cup grated fresh parmesan cheese |
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves |
2 cups shredded mozzarella cheese |
1/4 cup grated fresh parmesan cheese |
Directions:
1. Cook sausage, onion, and garlic in 10 skillet over medium heat. Stir occasionally until no longer pink and drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce.
3. Break up tomatoes and heat to boiling, stirring occasionally.
4. Reduce heat to low and simmer uncovered 45 minutes or until slightly thickened.
5. Heat oven to 350 and cook and drain noodles as directed on package.
6. Mix ricotta cheese (or cottage cheese), 1/4 cup Parmesan cheese, remaining tablespoon parsley, and the oregano.
7. Spread 1 cup of the sauce mixture in ungreased rectangular 13x9x2 baking dish.
8. Top with 4 noodles and spread 1 cup of the cheese mixture over the noodles.
9. Spread with 1 cup of the sauce mixture.
10. Sprinkle with 2/3 cup of the mozzarella cheese.
11. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture, and 2/3 cup of the mozzarella cheese.
12. Top with the remaining noodles and sauce mixture.
13. Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese.
14. Cover and bake 30 minutes.
15. Uncover and bake about 15 minutes longer or until hot and bubbly.
16. Let stand 15 minutes before cutting.
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