Hearty Lasagna
Jason Ruebel
ingredients
- 1/2 of a (1-pound) package Creamette Lasagna, uncooked
- 2 pounds bulk Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can whole tomatoes, cut up (undrained)
- 1 (12-ounce) can tomato paste
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 1/2 teaspoons basil leaves
- 1 teaspoon crushed red pepper
- 2 (16-ounce) containers ricotta cheese
- 1 egg, beaten
- 1 tablespoon parsley flakes
- 1 teaspoon salt
- 4 cups shredded mozzarella cheese (about 1 pound)
- 1 cup grated Parmesan cheeese
directions
- 1
Prepare Creamette Lasagna according to package directions; drain. In large skillet, combine sausage, onion and garlic. Cook until sausage is no longer pink, stirring occasionally; drain.
- 2
Stir in next six ingredients. Bring to boil. Reduce heat; simmer 20 minutes. in medium bowl, blend ricotta, egg, parsley and salt.
- 3
Spread a thin layer of sauce in 13 x 9-inch baking pan. Layer one-third each lasagna, remaining sauce, ricotta mixture, mozzarella and Parmesan cheeses.
- 4
Repeat layers. Cover. Bake in a 375 degree oven until hot and bubbly (45 minutes to an hour).
- 5
Let stand 5 minutes before cutting. Garnish as desired.
Source: Unknown Magazine
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