Ingredients
1 Pound Bulk Italian sausage or Hamburger
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, pressed
16 ounces whole tomatoes
15 ounces tomato sauce
2 tablespoon dried parsley flakes
1 tablespoon sugar
1 tablespoon dried basil leaves
1/2 tablespoon salt
9 uncooked lasagne noodles (about 8 ounces)
16 ounces ricotta or creamed cottage cheese (about 2 cups)
1/4 cup grated parmesan cheese
1 tablespoon dried parsley leaves
1 1/2 tablespoon salt
1 1/2 tablespoon dried oregano leaves
2 cups shredded mozzarella cheese (about 8 ounces)
1/4 cup grated parmesan cheese
Method
Cook & stir Italian sausage, Onion & garlic in 10 -inch skillet until sausage is light brown; drain.
Add tomatoes (with liquid) tomato sauce, 2 tbs parsley, the sugar, basil & 1/2 tbs salt.
Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook Noodles.
Reserve 1/2 cup of the sauce mixture.
Mix Ricotta cheese, 1/4 cup parmesan cheese, 1 tbs parsley, 1 1/2 tbs salt & Oregano.
Layer 1/3 each of the noodles, remaining sauce mixture, Mozzarella cheese & Ricotta cheese mixture in ungreased oblong pan.
Repeat 2 times, spoon reserved sauce mixture onto top; sprinkle with 1/4 cup parmesan cheese.
Cook uncovered in 350 degree oven 45 minutes.
Let stand 15 minutes before cutting.
1 Pound Bulk Italian sausage or Hamburger
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, pressed
16 ounces whole tomatoes
15 ounces tomato sauce
2 tablespoon dried parsley flakes
1 tablespoon sugar
1 tablespoon dried basil leaves
1/2 tablespoon salt
9 uncooked lasagne noodles (about 8 ounces)
16 ounces ricotta or creamed cottage cheese (about 2 cups)
1/4 cup grated parmesan cheese
1 tablespoon dried parsley leaves
1 1/2 tablespoon salt
1 1/2 tablespoon dried oregano leaves
2 cups shredded mozzarella cheese (about 8 ounces)
1/4 cup grated parmesan cheese
Method
Cook & stir Italian sausage, Onion & garlic in 10 -inch skillet until sausage is light brown; drain.
Add tomatoes (with liquid) tomato sauce, 2 tbs parsley, the sugar, basil & 1/2 tbs salt.
Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Cook Noodles.
Reserve 1/2 cup of the sauce mixture.
Mix Ricotta cheese, 1/4 cup parmesan cheese, 1 tbs parsley, 1 1/2 tbs salt & Oregano.
Layer 1/3 each of the noodles, remaining sauce mixture, Mozzarella cheese & Ricotta cheese mixture in ungreased oblong pan.
Repeat 2 times, spoon reserved sauce mixture onto top; sprinkle with 1/4 cup parmesan cheese.
Cook uncovered in 350 degree oven 45 minutes.
Let stand 15 minutes before cutting.
