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| Lasagna |
| 1 lb pork sausage |
| 1/2 cup chopped onion |
| 1-16 oz can tomatoes, cut up,
undrained |
| 1-8 oz can tomato sauce |
| 1-6 oz can tomato paste |
| 2 tsp dried basil |
| 1 tsp salt |
| 8 oz Lasagna noodles. (no bake
noodles is easier and faster) |
| 1 tbsp cooking oil |
| 2 eggs |
| 2- 1/2 cups Cottage Cheese
or Ricotta |
| 3/4 cup parmesan |
| 2 tbsp parsley |
| 1 lb Mozzarella Cheese, sliced
or grated |
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| Instructions: |
Fry
Italian sausage in a little olive oil. Add garlic, Italian seasoning,
basil, oregano, parsley, salt and pepper to your taste. Simmer.
The longer you simmer the meat sauce the richer the taste.
CHEESE MIXTURE:
Large container cottage or ricotta cheese
½ cup Parmesan cheese
2 eggs
¼ cup parsley
Mix ingredients together and put aside.
Boil 1 box of Lasagna noodles in a large kettle until soft. Drain
under cold water. Grate a 1-pound ball of Mozzarella cheese. You
will have 4 layers when assembling lasagna (meat sauce, cheese mixture,
mozzarella cheese and noodles). Put a little sauce in the bottom
of a 10 x 15" casserole dish. Arrange ½ of the noodles
in the bottom of dish. Spread ½ of the cheese mixture on
top of the noodles, ½ of the mozzarella cheese, and ½
of the meat sauce. Repeat. Bake @ 350 degrees for 30 minutes.
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| Category: Main
Dishes |
| Recipe By:
Linda van den Eikhof |
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| Prep &
Cook Time: 1.5 - 2 hours |
| Level of Difficulty:
Moderately Difficult |
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| Size: 8 1/2
x 11 casserole dish |
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