Italian Lasagna
Jen
ingredients
- 1 pound Italian sausage
- 1 clove garlic, minced
- 1 Tbsp whole basil
- 1 1/2 tsp salt
- 1 one-pound can tomatoes
- 2 six-ounce cans tomato paste
- 10 ounces lasagna noodles
- 2 eggs
- 3 cups fresh ricotta or creamy cottage cheese
- 1/2 cup grated Parmesan or Romano cheese
- 2 Tbsp parsley flakes
- 1 tsp salt
- 1/2 tsp pepper
- 1 pound mozzarella cheese, shredded or sliced very thin
directions
- 1
Brown meat very slowly, then spoon off fat.
- 2
Add garlic, basil, salt, tomatoes, and tomato paste.
- 3
Simmer 30 minutes, stirring occasionally.
- 4
Cook noodles in large amount of salted water until tender. Drain and rinse.
- 5
Beat eggs. Add remaining ingredients except mozzarella.
- 6
Layer 1/2 of the noodles in 13“x9”x2" pan. Spread with 1/2 of the meat filling, 1/2 of the ricotta filling, top with mozzarella slices. Repeat.
- 7
Bake at 375 for 30 minutes. Let stand 10 minutes before serving.
- 8
If made in advance and frozen, bake for 45 minutes.
Source: Jen
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