Peppy Lasagna
Source of Recipe
the web
List of Ingredients
1 pound Italian sausage - casing
1 can Tomatoes - whole cut up
removed & crumbled
(16 oz. can) (2 cups)
(35 min left) (H)elp
imported -- if possible
More?
1 can Tomato paste - imported
1/2 cup Celery - chopped
(6-oz. can)
1/2 cup Carrot - finely chopped
1 teaspoon Salt - optional or to
1/2 teaspoon Oregano - dried crushed
taste
10 ounce Lasagna noodles - (I cook
1/2 teaspoon Pepper - freshly ground
the whole pound so I
DIVIDED
have enough whole noodles
3 cup Ricotta - OR cream-style
to use)
cottage cheese
1/2 cup Parmesan cheese - imported
2 tablespoon Parsley - snipped
freshly grated
(35 min left) (H)elp
2 Eggs - beaten
More?
16 ounce Mozzarella - imported
1/2 cup Onion - chopped
thinly sliced
Recipe
In skillet, cook sausage, onion, celery and carrot until meat is lightly browned. Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the first 1/4 teaspoon pepper. Simmer, uncovered, 30 minutes, stirring occasionally.
Cook lasagna according to package; drain well.
Combine ricotta, Parmesan, eggs, parsley and remaining pepper.
Place half the noodles in a greased 13-1/2 x 8-1/2 x 1-3/4-inch baking dish. Spread with half the cheese filling; add half the mozzarella, and half the meat sauce. Repeat layers.
Bake, uncovered, in 375F oven for 30 minutes. Let stand 10 to 15 minutes before serving. Cut into squares to serve.
Serves 10 to 12.
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