Lasagne

Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Italian sausage -- * see note
   1      medium        onion -- chopped
   1      clove         garlic -- pressed
  16      ounces        tomatoes, canned -- whole
  15      ounces        tomato sauce
   2      tablespoons   dried parsley -- flakes
   1      teaspoon      sugar
   1      teaspoon      dried basil
     1/2  teaspoon      salt
   9                    lasagna noodles -- uncooked
  16      ounces        ricotta cheese -- ** see note
     1/4  cup           Parmesan cheese -- grated
   1      tablespoon    dried parsley -- flakes
   1 1/2  teaspoons     salt
   1 1/2  teaspoons     dried oregano
   8      ounces        mozzarella cheese -- shredded
     1/4  cup           Parmesan cheese -- grated

 Cook and stir Italian sausage, onion and garlic in 10-inch skillet until  
sausage is light brown; drain. Add tomatoes (with liquid), tomato sauce, 2 
 tbls. parsley, the sugar, basil and 1/2 tsp. salt.  Heat to boiling,  
stirring occasionally; reduce heat.  Simmer uncovered until mixture is  
consistency of thick spaghetti sauce, about 1 hour.
Cook noodles as directed.  Reserve 1/2 cup of the sauce mixture.  Mix  
ricotta cheese, 1/4 cup Parmesan cheese, 1 tbls.  parsley, 1 1/2 tsp. salt 
 and the oregano.  Layer 1/3 each of the noodles, remaining sauce mixture, 
 mozzarella cheese and ricotta cheese mixture in ungreased oblong pan,  
13x9x2 inches.  Repeat 2 times.  Spoon reserved sauce mixture onto top;  
sprinkle with 1/4 cup Parmesan cheese.  Cook uncovered in 350 degree oven  
45 minutes. Let stand 15 minutes before cutting.  8 to 10 servings.

*May substitute ground beef.
**May substitute creamed cottage cheese.


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