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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A great lasagna recipe from my grandparents. Heat can be adjusted by using hot or mild Italian sausage. Ingredients:
3 lbs italian sausage, hot |
1 large onion, diced |
4 garlic cloves, pressed |
1 tablespoon parsley flakes |
1 tablespoon basil |
1 1/2 teaspoons salt |
1 large red bell pepper, diced |
1 (28 ounce) jar tomato sauce |
1 (6 ounce) can tomato paste |
1/2 cup dry red wine |
1 (16 ounce) container ricotta cheese |
2 large eggs, beaten lightly |
1 teaspoon salt |
1/2 teaspoon black pepper |
16 ounces lasagna noodles, wide |
16 ounces mozzarella cheese, grated |
Directions:
1. In a heavy skillet, slowly brown the sausage, breaking it up with a fork or use a Cuisinart which is quite effective and saves time. Drain off any excess fat.
2. Add bell pepper and cook 2 minutes longer.
3. Meanwhile, in a small skillet, cook the onion and garlic until softened.
4. Add onion mixture, tomato sauce, wine, parsley flakes, basil and 1 1/2 tsp salt to sausage.
5. Simmer sausage sauce for 30 minutes.
6. Meanwhile, preheat oven to 375 degrees.
7. Cook pasta as directed by its package.
8. In a bowl, stir together lightly beaten eggs, ricotta cheese, salt and pepper.
9. Pour 1 cup of sauce in a 14x10x4 in baking pan and cover with 3 pasta strips, making sure they do not touch one another.
10. Spread about 2 cups sauce over pasta.
11. Drop one-third of the ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon.
12. Sprinkle one fourth of the mozzarella over ricotta mixture and make two more layers in the same manner, beginning and ending with pasta.
13. Spread remaining sauce evenly over top, making sure pasta is completely covered and sprinkle with Parmesan and remaining mozzarella cheese.
14. Cover pan tightly with foil and bake in middle of the oven 20 minutes.
15. Remove foil and bake 10 minutes longer or until top is bubbling and golden.
16. Let stand 10 to 15 minutes before cutting into squares.
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