| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Italian, Pasta, Pork, Meats | 6 | Servings |
INGREDIENTS
| 1 | pk | (8oz) Lasagna Noodles |
| 1 | lb | Mild Pork Sausage |
| 1 | Jar (32oz) Spaghetti Sauce | |
| 1 | Egg; slightly beaten | |
| 12 | oz | Ricotta Cheese |
| 1 | tb | Dried Parsley Flakes |
| 1/2 | ts | Dried Whole Oregano |
| 1/4 | c | Grated Parmesan Cheese |
| 3 | c | Mozzarella Cheese * |
| 4 1/2 | oz | Sliced Mushrooms, drained |
| 1 | pk | (3 1/2oz) Sliced Pepperoni |
INSTRUCTIONS
* Shredded and divided Cook Lasagna noodles according to package directions, omitting salt, and then drain. Cook sausage until browned, Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set aside. Combine egg and next five ingredients, stirring well. Spread about 1/2 cup meat sauce in a lightly greased 13x9x2" baking dish. Layer half of the noodles, half of ricotta cheese mixture, one-third of mozzarella cheese, and one-third of remaining meat sauce; repeat layers using equal amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375° for 20 mins. Sprinkle with remaining cheese, and bake an additional five mins. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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