Italian Sausage Lasagna
photo by *Parsley*
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 255.14 g package no-boil lasagna noodles
- 453.59 g mild Italian sausage
- 1 medium onion, chopped
- 793.78 g whole canned tomatoes (undrained)
- 340.19 g tomato paste
- 9.85 ml sugar
- 59.14 ml fresh basil, torn into small pieces
- 1.23 ml black pepper, freshly ground
- 425.24 g ricotta cheese
- 1 egg, beaten
- 29.58 ml fresh parsley, chopped
- 2.46 ml sea salt
- 177.44 ml parmigiano-reggiano cheese, grated
- 946.36 ml mozzarella cheese, grated
directions
- Crumble Italian sausage into a large skillet. Brown sausage until no longer pink and drain onto paper towels. Wipe out skillet with paper towels. Add 1 tablespoon olive oil to pan and heat until shimmering. Add onion and saute until translucent.
- Stir in the cooked Italian sausage, tomatoes (undrained), tomato paste, sugar, half of the basil and the pepper. Bring to boil then reduce heat and simmer uncovered for 20-30 minutes, stirring occasionally and breaking up the tomatoes with the back of a spoon.
- In a small bowl blend ricotta, egg, parsley, Parmaigano-Reggiano and 1/2 teaspoon salt.
- Put a layer of noodles in a 9 X 13 pan, a layer of meat sauce, layer of ricotta mixture and a layer of the cheese then repeat all the layers twice more. Cover with foil.
- Bake at 375 degrees for 30 minutes. Uncover and bake 20 minutes more. Let stand 10 minutes before cutting and serving.
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RECIPE SUBMITTED BY
Extremely busy evening law student/mom just trying to keep her three kids healthy and her husband sane.