| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cklive12 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; chopped |
| 4 |
|
Cloves garlic; chopped |
| 1 1/2 |
lb |
Crumbled sausage; sweet or hot |
| 1 |
lg |
Red bell pepper; chopped |
| 1 |
|
Jar Muir Glenn tomato sauce; (28 ounce) |
| 1/2 |
c |
Dry red wine |
| 15 |
oz |
Part-skim ricotta; (about 2 cups) |
| 1 |
lg |
Egg; beaten lightly |
| 12 |
|
No-boil lasagne pasta sheets; (7-by3 1/2-inch) |
| 12 |
oz |
Part-skim mozzarella; grated |
| 1/4 |
c |
Freshly grated Parmesan cheese |
INSTRUCTIONS
In a heavy kettle cook onions and 3 cloves of garlic until softened. Add
sausage and bell pepper and cook 2 minutes, breaking up sausage. Add tomato
sauce and red wine and remaining garlic. Simmer 10 minutes.
Preheat oven to 375 degrees.
In a bowl stir together ricotta, egg, salt and pepper.
Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not
cover bottom completely), and cover with 3 lasagne sheets, making sure they
do not touch each other. Spread about 2 cups sauce over pasta. Drop one
third of ricotta mixture by spoonfuls onto sauce and gently spread with
back of spoon. Sprinkle one fourth of mozzarrella over ricotta mixture and
make 2 more layers inthe same manner, beginning and ending with pasta.
Spread remaining sauce evenly over top, making sure pasta is completely
covered, and sprinkle with Parmesan and remaining mozzerella.
Cover dish tightly with foil, tenting slightly to prevent foil from
touching top layer, and bake in middle of oven 20 minutes. Remove foil and
bake lasagne 10 minutes more, or until top is bubbling and gloden. Let
lasagne stand 5 minutes before serving.
Yield: 8 servings as main course
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9223
Converted by MM_Buster v2.0l.
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