Lasagne
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.
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.
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