I want to thank everyone who linked up, last week, at the Well. It was a great turn out. I hope you enjoyed that site.
Today I am sharing a lasagna recipe. I posted it a over a year ago. I recently cooked it again, and thought it is worth sharing again. I doubled the recipe, serving one for a large dinner party I was hosting and froze the other until this weekend when my family came to town. I served the lasagna with some corn (for my daughter who requested it), and a large salad topped with Olivia’s Croutons. Yesterday I posted a giveaway for Olivia’s Crouton Company. These croutons are all natural and ALL GOOD! Go HERE for the details and to be entered.
- 1 lb Italian sausage
- 1 clove garlic, minced
- 1 T. basil
- 1 1/2 tsp. salt
- 2 medium cans diced Italian -style tomatoes
- 2 (6-oz) cans tomato paste
- 1 (10-oz) pkg. lasagna noodles
- 1/2 c. grated Parmesan or Romano cheese
- 2 T. parsley flakes
- 2 eggs, beaten
- 1 tsp. pepper
- 1 lb. mozzarella cheese, shredded
- 3 c. Ricotta or cottage cheese ( I have made it with either. The recipe is great which ever you prefer.)
Brown meat slowly in a large skillet; drain. Add garlic, basil, salt, tomatoes, and tomato paste; simmer uncovered for 30 minutes, stirring occassionally. Cook noodles in large pot; drain and rinse. Combine Parmesan cheese, parsley, eggs, salt, pepper and ricotta or cottage cheese in separate bowl. In greased 9×13 casserole dish layer noodles, cheese mixture, 1/2 of the mozzarella cheese, and 1/2 of the meat mixture; repeat layers ending with the meat sauce on top. Bake in a 375 degree oven for 30 minutes. Let stand 10 minutes before cutting to allow layers to set.
Recipe Notes: You can assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven. This can also be assembled and frozen. Cooking time will be longer if not thawed out.
Also, I use oven – ready lasagna noodles. I have never had a problem with the oven-ready noodles.
Do not be intimidated about making your own sauce. It is an easy recipe. You can do it!