19 de agosto de 2015

A ITALIAN SAUSAGE LASAGNA RECIPE FOR YOU TODAY

ITALIAN SAUSAGE LASAGNA

INGREDIENTS

lb bulk Italian pork sausage
medium onion, chopped (1/2 cup)
clove garlic, crushed
tablespoons chopped fresh parsley
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
teaspoon sugar
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
can (15 oz) Muir Glen™ organic tomato sauce
12 
uncooked lasagna noodles (12 oz)
container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 
cup grated Parmesan cheese
tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
cups shredded mozzarella cheese (8 oz)
1/4 
cup grated Parmesan cheese

DIRECTIONS

  • In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
  • Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
  • Heat oven to 350ºF. Cook and drain noodles as directed on package.
  • In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
  • Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 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 1/4 cup Parmesan cheese.
  • Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.