Stolen from Jon, who stole it from Betty
IngredientsSection titled: Ingredients
| Ingredient | Amount |
|---|---|
| Bulk Italian sausage | 1 lb |
| Onion, chopped | ½ |
| Garlic, minced | 1 clove |
| Parsley | 3 tbsp |
| Basil | 1 tbsp fresh or 1 tsp dried |
| Sugar | 1 tsp |
| Diced tomatoes | 2 cups (from 28oz can) |
| Tomato sauce | 15 oz |
| Lasagna noodles | 12 1oz noodles |
| Ricotta cheese | 15 oz |
| Parmesan cheese, grated | ½ cup |
| Oregano | 1 tbsp fresh or 1.5 tsp dried |
| Mozzarella cheese, shredded | 2 cups (8 oz) |
Make ItSection titled: Make It
- Cook the sausage, onion, and garlic over medium heat, stirring occasionally until sausage is no longer pink; drain
- Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce.
- Heat the boiling, stirring occasionally.
- Reduce heat to low; simmer uncovered for about 45 minutes or until slightly thickened
- Heat the oven to 350°F
- Cook and drain the noodles
- In a medium bowl, mix the ricotta cheese, ¼ cup of the parmesan cheese, remaining 1 tbsp of parsley and the oregano
- Spread 1 cup of the sauce mixture in an unerased 13x9 in glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over the 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
- Cover; bake for 30 minutes
- Uncover; bake for about 15 minutes longer or until hot and bubbly
- Let stand for 14 minutes before cutting