My Sons New Favorite Lasagna |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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It was fantastic! My son's new fave. Not the greatest picture, but at least I remembered to take one this time. Ingredients:
1-1/2 pounds bulk italian sausage (or cut the casings off) |
1-1/2 yellow onions, chopped fine |
4 cloves garlic, minced |
2 tablespoons chopped fresh basil |
2 teaspoons dried oregano |
2 tablespoons brown sugar |
1 1/2 teaspoons salt |
3 (15 ounce) cans diced tomatoes with juice |
2 (6 ounce) cans tomato paste |
1 8 oz. can tomato sauce |
12 dry lasagna noodles |
2 eggs, beaten |
2 (15 oz.) containers part-skim ricotta cheese |
1/2 cup grated parmesan cheese |
2 tablespoons dried parsley |
1 teaspoon salt |
1 pound mozzarella cheese, shredded |
2 more tablespoons grated parmesan cheese |
Directions:
1. In a skillet over medium heat, brown Italian sausage (breaking it up into small pieces), onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1-1/2 teaspoons salt, diced tomatoes, tomato paste and tomato sauce. Simmer for 30 to 45 minutes, stirring occasionally.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, the 1/2 cup of Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish (I sprayed mine lightly with Canola spray first). Cover noodles with 1/3 of the ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles, the sauce and last of the ricotta mixture. Sprinkle additional Parmesan cheese over the top.
5. Spray the underside of a large piece of aluminum foil with cooking spray. Cover the dish. Bake in the preheated oven 60 minutes. Uncover and cook an additional 30 minutes.
6. Let stand 10 minutes before serving.
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