Ingredients
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1 lb Italian sausage
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1 medium onion, chopped
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3 tablespoons chopped fresh parsley
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1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
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1 teaspoon sugar
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16 ounces whole tomatoes, undrained
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15 ounces tomato sauce
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12 uncooked lasagna noodles
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15 ounces ricotta cheese or 15 ounces small-curd cream-style cottage cheese
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1/4 cup grated fresh parmesan cheese
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1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
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2 cups shredded mozzarella cheese
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1/4 cup grated fresh parmesan cheese
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1 garlic clove, crushed
Instructions
- Cook sausage, onion, and garlic in 10" skillet over medium heat. Stir occasionally until no longer pink and drain.
- Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes, and tomato sauce.
- Break up tomatoes and heat to boiling, stirring occasionally.
- Reduce heat to low and simmer uncovered 45 minutes or until slightly thickened.
- Heat oven to 350 and cook and drain noodles as directed on package.
- Mix ricotta cheese (or cottage cheese), 1/4 cup Parmesan cheese, remaining tablespoon parsley, and the oregano.
- Spread 1 cup of the sauce mixture in ungreased rectangular 13x9x2" baking dish.
- Top with 4 noodles and 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 the remaining noodles and sauce mixture.
- Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese.
- Cover and bake 30 minutes.
- Uncover and bake about 15 minutes longer or until hot and bubbly.
- Let stand 15 minutes before cutting.