Italian Sausage Lasagna
1 pound Italian Sausage (making more that one recipe- I use hamburger too)
1 medium onion, chopped (about ½ cup)
1 clove garlic, crushed
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2 Tablespoons parsley flakes
1 teaspoon sugar
1 ½ teaspoon dried basil leaves
½ teaspoon salt
1 can (24 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
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12 cooked lasagna noodles
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16 oz Ricotta or creamed cottage cheese (2cups)
¼ cup grated parmesan cheese
1 Tablespoon parsley flakes
1 teaspoon dried oregano leaves
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2 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
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Cook and stir sausage, onion and garlic in skillet until sausage is brown; drain. Stir in the 2 Tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
Freezing meal: Cook noodles for ½ of the time directed on package; drain.
Mix ricotta Cheese, ¼ cup parmesan cheese, 1 Tablespoon parsley and the oregano.
Spread 1 Cup of the sauce mixture in ungreased rectangular baking dish, 9x13; top with 4 noodles. Spread 1 Cup of the ricotta cheese mixture over noodles; spread 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 remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese and parmesan cheese. Bake uncovered in 350 degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.
Freezer meal:
Take meal out the night before and thaw in refrigerator.
Bake at 350 degrees for 45 to 60 minutes. Let stand 15 minutes before cutting.
1 pound Italian Sausage (making more that one recipe- I use hamburger too)
1 medium onion, chopped (about ½ cup)
1 clove garlic, crushed
----------------------------------------------------------------
2 Tablespoons parsley flakes
1 teaspoon sugar
1 ½ teaspoon dried basil leaves
½ teaspoon salt
1 can (24 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
---------------------------------------------------------------
12 cooked lasagna noodles
--------------------------------------------------------------
16 oz Ricotta or creamed cottage cheese (2cups)
¼ cup grated parmesan cheese
1 Tablespoon parsley flakes
1 teaspoon dried oregano leaves
--------------------------------------------------------------
2 ½ cups shredded mozzarella cheese
¼ cup grated parmesan cheese
--------------------------------------------------------------
Cook and stir sausage, onion and garlic in skillet until sausage is brown; drain. Stir in the 2 Tablespoons parsley, the sugar, basil, salt, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until slightly thickened, about 45 minutes.
Freezing meal: Cook noodles for ½ of the time directed on package; drain.
Mix ricotta Cheese, ¼ cup parmesan cheese, 1 Tablespoon parsley and the oregano.
Spread 1 Cup of the sauce mixture in ungreased rectangular baking dish, 9x13; top with 4 noodles. Spread 1 Cup of the ricotta cheese mixture over noodles; spread 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 remaining noodles and sauce mixture; sprinkle with remaining mozzarella cheese and parmesan cheese. Bake uncovered in 350 degree oven until hot and bubbly, about 45 minutes. Let stand 15 minutes before cutting.
Freezer meal:
Take meal out the night before and thaw in refrigerator.
Bake at 350 degrees for 45 to 60 minutes. Let stand 15 minutes before cutting.
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