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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