| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
Italian |
Cheese, Italian, Meat, Miscellaneo, Pasta |
1 |
Servings |
INGREDIENTS
| 9 |
|
Lasagna Noodles — cooked —Meat Mixture—– |
| 2 |
lb |
Bulk Italian Sausage |
| 1 |
md |
Onion — chopped |
| 2 |
|
Cloves Garlic Minced |
| 28 |
oz |
Can Whole Tomatoes — cut up (undrained) |
| 12 |
oz |
Can Tomato Paste |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Basil Leaves — crushed |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Red Pepper |
| 1/4 |
ts |
Pepper —Cheese Mixture—– |
| 30 |
oz |
Ricotta Cheese |
| 1 |
|
Egg — beaten |
| 1/3 |
c |
Fresh Parsley |
| 4 |
c |
Mozzarella Cheese — |
|
|
Shredded |
| 1 |
c |
Parmesan Cheese — grated |
INSTRUCTIONS
In a large pan, combine sausage, onion, and garlic. Cook until sausage is
no longer pink, stirring occasionally; drain. Stir in rest of ingredients
UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes.
In a medium bowl blend ricotta, egg, and parsley.
Layer as follows:
sauce 3 noodles 1/3 sauce 1/2 ricotta 1/2 mozzarella 1/3 Parmesan 3 noodles
1/3 sauce 1/2 ricotta 1/2 mozzarella 1/3 Parmesan 3 noodles 1/3 sauce 1/3
Parmesan
Bake one hour in a preheated 375 degree oven.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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