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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Lasagna

6.0

1 pound bulk Italian sausage or hamburger

1 medium onion, chopped

1 clove garlic, pressed

1 can (16 oz.) whole tomatoes

1 can (15 oz.) tomato sauce

2 tablespoons dried parsley flakes

1 teaspoon sugar

1 teaspoon dried basil leaves

½ teaspoon salt

9 lasagna noodles (8 oz.)

1 carton (16 oz.) Ricotta cheese (or creamed cottage cheese)

½ cup grated Parmesan cheese

1 tablespoon dried parsley flakes

1 ½ teaspoon salt

1 ½ teaspoon dried oregano leaves

2 cups shredded mozzarella cheese (8 oz.)

¼ cup grated Parmesan cheese

Cook Italian sausage, onion and garlic in skillet until light brown; drain.
Add tomatoes (with liquid), tomato sauce, 2 tablespoons of parsley, the sugar, basil, and ½ teaspoon salt. Heat to boil, stirring occasionally, reduce heat. Simmer uncovered until consistency of thick spaghetti sauce (1 hr.).
Cook noodles per instructions. Reserve ½ cup of sauce mixture. Mix Ricotta cheese, ¼ cup Parmesan cheese, 1 tablespoon parsley, 1 ½ teaspoon salt, and the oregano.
Layer ⅓ each of the noodles, remaining sauce mix, mozzarella cheese and Ricotta cheese mixture in ungreased 13x9 inch pan. Repeat two times.
Spoon reserved sauce mixture onto top; sprinkle with ¼ cup Parmesan cheese.
Cook uncovered in 350° oven for 45 minutes; let stand 15 minutes before cutting.
Note: After cooking, lasagna can be frozen for up to 3 weeks. Reheat at 375° until bubbly (1 hour).

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Lasagna

Cuisine🇮🇹Italian

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 84 weeks ago

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