Recipe: Italian Sausage Lasagna

ITALIAN SAUSAGE LASAGNA

FOR THE SAUCE:
1 lb. bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh basil (or 1 tsp. dried basil leaves)
1 tsp. sugar
1 (14 1/2 oz.) can whole tomatoes, undrained
1 (15 oz.) can tomato sauce
FOR THE LASAGNA:
12 uncooked lasagna noodles (about 12 oz.)
1 (15 oz.) container ricotta cheese or small curd creamed cottage cheese (2 cups)
1/2 cup grated Parmesan cheese, divided use
1 tbsp. chopped fresh oregano (or 1 1/2 tsp. dried oregano leaves)
2 cups shredded mozzarella cheese (8 oz.)

TO MAKE THE SAUCE:
Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of parsley, basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

TO PREPARE THE LASAGNA:
Heat oven to 350 degrees F.

Cook and drain noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2-inches. Top with 4 noodles. Spread 1 cup of the ricotta cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and the remaining 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Makes 8 servings
Source: General Mills