June 5, 2010

Classic Lasagne

This is my family's favorite lasagne.  It's definitely for meat lovers, as the main tastiness comes from the sausage.

from my mother

1 lb. bulk Italian sausage (1/2 lb. works just fine too)
1 medium onion, chopped (about ½ cup)
1 clove garlic, pressed
1 16-oz. can whole tomatoes
1 15-oz. can tomato sauce
1 6-oz. can tomato paste
2 Tbsp. dried parsley flakes
1 tsp. sugar
1 tsp. dried basil leaves
½ tsp. salt
9 uncooked lasagna noodles
1 16-oz. carton ricotta cheese
¼ c. grated Parmesan cheese
1 Tbsp. dried parsley flakes
1 ½ tsp. salt
1 ½ tsp. oregano
2 c. shredded mozzarella cheese
¼ c. grated Parmesan cheese

Cook and stir Italian sausage, onion and garlic in 10-inch skillet until sausage is light brown, drain. Add tomatoes (with liquid), tomato sauce, tomato paste, 2 Tbsp. parsley, sugar, basil, and ½ 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 ½ c. of the sauce mixture. Mix ricotta cheese, ¼ c. Parmesan cheese, 1 Tbsp. parsley, 1 ½ tsp. salt and oregano. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased oblong pan, 9x13. Repeat 2 times. Spoon reserved sauce mixture onto top; sprinkle with ¼ c. Parmesan cheese. Cook uncovered in 350˚ oven 45 minutes. Let stand 15 minutes before cutting.

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