Recipe(tried): Creamette Hearty Lasagna

Creamette Hearty Lasagna

1/2 of a (1lb.) oackage of creamette Lasagna, uncooked
2 lbs. bulk Italian sauage
1 med. onion, chopped
2 gloves of garlic, minced
1 (28 oz) can of whole tomatoes, cut up (undrained)
1 (12 oz.) can tomato oaste
2 teasps. sugar
2 teasps. salt
1 1/2 teasps basil leaves
1 teasp. crushed red pepper
2 (16 oz.) containers of ricotta cheese.
1 egg, beaten
1 Tblsp. parsley flakes
1 teasp. salt
4 cups shredded mozzarlla cheese ( about 1 lb.)
! cup grated Parmesan cheese

Prepare Creamette Lasagna according to package directions; drain.

In large skillet, combine sauage, onion and garlic. Cook until sauage is no long pink, stirring occasionaly; drain. stir in next six ingredients. Bring to boil . Reduce heat; simmer 20 miutes. In medium bowl , blend ricotta cheese, egg, parsley and salt.

Spread thin layer of sauce in 13 X 9 inch baking pan. Layer 1/3 each lasagna,remaining sauce ricotta mix, mozzarella and Parmesn cheeses. Repeat layers. Cover. Bake in a 375 degree oven until hot and bubbley, 45 minutes to an hour. Let stand 5 minutes before cutting. Garnish as desired.

Refrigerate or freeze left overs. 12 servings