Ingredients
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1 lb Italian sausage
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1 tablespoon whole basil
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1 1/2 teaspoons salt
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12 ounces canned tomato paste (2 cans usually)
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10 ounces lasagna noodles
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2 eggs
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3 cups fresh ricotta or 3 cups cream-style cottage cheese
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1/2 cup grated parmesan cheese or 1/2 cup romano cheese
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2 tablespoons parsley flakes
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1 teaspoon pepper
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1 lb mozzarella cheese, sliced very thin
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1 garlic clove, minced
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1 lb canned tomato
Instructions
- Remove sausage skins and break up the sausage in frying pan.
- Brown meat slowly and spoon off excess fat.
- Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste.
- Simmer, covered for 15 minutes; stir often.
- Set aside when finished.
- Meanwhile, cook noodles in boiling salted water until tender; drain; rinse.
- In a large bowl, beat eggs; add Ricotta, Parmesan, Parsley, pepper and a tsp of salt.
- Mix well.
- Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce.
- Repeat.
- Bake at 375 F degrees for about 30 minutes.
- Alternatively, you could refrigerate until later and then bake for 45 minutes.
- Either way let the lasagna stand for 10 minutes before serving.