| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian, Main dish, Kooknet |
10 |
servings |
INGREDIENTS
| 1 |
c |
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
|
28 ounces ca crushed tomatoes |
| 1 |
|
16 ounces ca crushed tomatoes |
| 1 |
|
6 ounces can tomato paste |
| 1/4 |
c |
Fresh parsley; minced |
| 1 |
tb |
Packed light brown sugar |
| 1 |
ts |
Salt |
| 1 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried thyme |
| 1 |
|
Bay leaf |
| 1 |
|
Whole stalk celery; leaves removed |
| 2 |
c |
Water |
| 2 |
lb |
Italian sausage; in casings |
| 1 |
c |
Water |
| 8 |
oz |
Lasagne noodles; cooked al dente and drained |
| 1 |
lb |
Ricotta cheese |
| 1 1/2 |
lb |
Mozzarella cheese; sliced |
INSTRUCTIONS
In a large saucepan, combine onion, garlic, tomatoes, tomato paste,
parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 cups of
water; simmer for 3 hours, stirring occasionally. Remove bay leaf and
celery stalk. In a large skillet, cook the sausage in the 1 cup of water
over medium heat. Cook until water evaporates. Reduce heat to low and brown
sausage for 5 minutes. Cut into 1/2" pieces. Add the sausage chunks to the
sauce. In a lightly greased 9 x 13" pan, layer half of the noodles, sauce,
ricotta and mozzarella. Repeat layers a second time. Cover with greased
foil. Baked in 350°F oven for 1 hour. Source: Medford Mail Tribune Typed by
Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA From Lin
Fields and Carole Walberg
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