Lasagna
- 1 to 1-1/2 Italian Sausage
- 3 to 4 large eggs
- 4 lb eicotta cheese
- 1 c parmesian cheese
- 4 (6 oz) pkg mozzarella cheese
- 2 boxes lasagna noodles
- salt and pepper
- Recipe of Lasagna Sauce (below)
Cook noodles according to package direstions. Mix ricotta cheese, parmesan cheese, eggs, salt and pepper thouroughly. If brick style mozzarella purchased, slice and set aside.
- Spoon a dipper or 2 of lasagnia sauce onto the bottom of a roasting pan, spread it around
- Place a layer of lasagnia noodles over the sauce
- Use 1/2 of the ricotts mixture, spread over the noodles
- Layer 1/2 of the mozzarella over the cheese mixture
- Squezing the Italian sausage out of the casing, , crumble 1/2 the meat evenly over the top of the mozzarella
- Cover with lasagna sauce
- Spoon on remaining ricotta mixture
- Cover with remaining mozzarella (save some for garnish)
- Squeeze out remaning sausage over mozzarella
- Cover with lasagna sauce
- Add remaining noodles
- Add mozarella garnish
- Cover with a little more lasagnia sauce
Bake at 375° for 45 to 60 minutes in a covered container. Let cool for 15 minutes before serving.
Makes 2 to 3 pans lasagnia. Prepared lasagna can be frozen, thaw before cooking.
Lasagna Sauce
- 3-4 extra large cans Italian tomotoes (28 oz)
- 3-4 extra large cans tomotoes (28 oz)
- 4 large cans tomato paste (18 oz)
- 3 to 4 cloves garlic, minced
- 3 tsp brown sugar
- 3 tsp salt and pepper
- 3 c chopped onion
- 2 Tbsp basil
- 1 tsp tyme
- 3 bay leaves
- 4 Tbsp parsley flakes
Squash the tomatoes. Combine all ingredients and mix well. Simmer for 3 hours. Stir every 15 to 20 minutes. Makes 1 large roasting pan of sauce.