Festive Lasagnecheese, pasta 9 Lasagna Noodles; cooked -----Meat Mixture----- 2 Pounds Bulk Italian Sausage 1 Medium Onion; chopped 2 Cloves Garlic Minced 28 Oz. Can Whole Tomatoes; cut up (undrained) 12 Oz. Can Tomato Paste 1 Teaspoon Sugar 1 Teaspoon Salt 1 1/2 Teaspoons Basil Leaves; crushed 1 Teaspoon Oregano 1/2 Teaspoon Marjoram 1/2 Teaspoon Red Pepper 1/4 Teaspoon Pepper -----Cheese Mixture----- 30 Ounces Ricotta Cheese 1 Egg; beaten 1/3 Cup Fresh Parsley 4 Cups Mozzarella Cheese; shredded 1 Cup Parmesan Cheese; grated 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. |
