Saturday, November 13, 2010


9 lasagna noodles - cook according to instructions and keep in cold water until ready to use
1 can (16 oz) tomato sauce
2 cans italian-style diced tomatoes
1 lb hot italian sausage
1/2 onion, chopped
1 tablespoon minced garlic
1/2 t cayenne pepper
1 teaspoon oregano
1 teaspoon parsley
salt to taste
14 oz ricotta cheese
1/4 cup parmesan cheese
1/2 teaspoon oregano
2 cups or 10 oz mozzarella cheese - shredded/grated

Cook sausage until browned, drain fat. Saute onion then add to sausage. Add spices and tomato sauce and tomatoes. Simmer for about a 1/2 hour.

Preheat oven to 375.

Mix ricotta, parmesan and oregano together, set aside.

Put enough sauce to fill bottom of 9x13 pan then a layer of noodles. On top of that spread or drop lumps of cheese filling. On top of that sprinkle a layer of mozzarella cheese. Repeat layers: sauce, noodles, cheeses. 3rd layer: noodles, sauce then mozzarella cheese. Cover with aluminum foil and bake in oven for about 30 minutes. Take off foil and cook for another 15-20 minutes or until cheese is bubbly.

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