ITALIAN SAUSAGE LASAGNA
FOR THE SAUCE:
2 Italian sausage links, casings removed
1/4 cup chopped onion
1 clove garlic, minced
1 (14 1/2 ounces) can diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
FOR THE LASAGNA:
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 cup to 1 cup shredded part-skim mozzarella cheese
1 tablespoon grated parmesan cheese
TO PREPARE THE SAUCE:
Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain.
Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
TO PREPARE THE LASAGNA:
Combine the egg, ricotta and parsley. Spread 1/4 cup sauce in an 8x4x2-inch loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover and bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.
Makes 3 servings
From: Becky Harrington of Grandin, North Dakota
Source: Taste of Home Down Home Cooking for One or Two
FOR THE SAUCE:
2 Italian sausage links, casings removed
1/4 cup chopped onion
1 clove garlic, minced
1 (14 1/2 ounces) can diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground black pepper
FOR THE LASAGNA:
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 cup to 1 cup shredded part-skim mozzarella cheese
1 tablespoon grated parmesan cheese
TO PREPARE THE SAUCE:
Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain.
Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
TO PREPARE THE LASAGNA:
Combine the egg, ricotta and parsley. Spread 1/4 cup sauce in an 8x4x2-inch loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover and bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting.
Makes 3 servings
From: Becky Harrington of Grandin, North Dakota
Source: Taste of Home Down Home Cooking for One or Two
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Spaghetti Lucullan (Heinz, 1967)
- Olive Garden Heart Healthy Chicken and Pasta (using spinach and chicken broth)
- Quick Skillet Lasagna (with rotini pasta, zucchini, mushrooms and ham)
- String Pie (Spaghetti Pie)
- Fajita Macaroni and Cheese (using ground beef and salsa con queso)
- Fiesole Style Pasta
- Grandma's Homemade Egg Noodles
- Hunt's Red and Ready Spaghetti Sauce (cooks in 10 minutes)
- Olive Garden Alfredo Fettucine
- Once a Month Cooking Vegetable Lasagna
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute