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Italian Sausage Lasagna




Source of Recipe


bettycrocker.com






List of Ingredients



• 1 lb bulk Italian sausage
  
• 1 medium onion, chopped (1/2 cup)
  
• 1 clove garlic, crushed
  
• 3 T chopped fresh parsley
  
• 1 T chopped fresh or 1 tsp dried basil leaves
  
• 1 tsp sugar
  
• 1 can (16 oz) whole tomatoes, undrained
  
• 1 can (15 oz) tomato sauce
  
• 12 uncooked lasagna noodles
  
• 1 container (15 oz) ricotta cheese
  
• 1/4 cup grated Parmesan cheese
  
• 1 T chopped fresh or 1 1/2 tsp dried oregano leaves
  
• 2 cups shredded mozzarella cheese
  
• 1/4 cup grated Parmesan cheese
  






Instructions



1. Cook sausage, onion and garlic in 10" skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.
   
2. Stir in 2 T of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.
   
3. Preheat oven to 350 degrees. Cook and drain noodles as directed on package.
   
4. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 T parsley and the oregano.
   
5. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13"x9"x2". Top with 4 noodles. Spread 1 cup of the cheese mixutre over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
   
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
   






Final Comments


Makes 8 servings.