Friday, February 19, 2010

Mom's Lasagne

1 lb. Sausage (browned, crumbled, I prefer Jimmy Dean with regular heat)
1 Clove Garlic (crushed)
2 t. Basil
1 Can Crushed tomatoes (large sized can)
2 6 Oz. Cans Tomato paste
3 C. Ricotta cheese
1/2 C. Parmesan cheese (shredded)
2 T. Parsley (finely chopped)
2 Eggs (beaten)
1 t. Pepper
1 Box Lasagna noodles
2 Pkg. Mozzarella cheese (sliced)

  • Grease lasagna pan with Pam, set aside
  • Brown sausage in large skillet; once thoroughly browned and crumbled -add the garlic, basil, crushed tomatoes and tomato paste to the skillet and let simmer for 30 minutes on low
  • While above simmers - mix ricotta, Parmesan, parsley, eggs, and pepper until thoroughly combined, set aside
  • Prepare lasagna noodles according to package directions and set aside
  • Once sausage and tomato mixture is through simmering, get ready to use all your mixtures and remaining ingredients to layer your lasagna and prep it to bake
  • In pan, lay 3-4 lasagna noodles, followed by 1/3 of the meat sauce mixture, 1/2 the ricotta mixture, and 4 slices of the mozzarella cheese
  • Repeat above process once more
  • Lastly, pour the remaining meat sauce mixture over the top of the dish, cover with foil
  • Set lasagna pan on a cookie sheet to avoid "drips"
  • Bake at 375 for 30 minutes
Never fail recipe! You can increase the amount of the meat mixture if you are a true red sauce lover. Ditto for the cheese mixture. Enjoy!

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