Recipe of the Month
I don’t make this recipe nearly enough (it’s been a few years, actually). With my daughter being lactose intolerant, cheesy recipes are something I tend to avoid. But if you’re looking for a fantastic lasagna recipe, this is the one. As with most of my recipes, this one came via my mom, although the original was given to her years ago by a family friend. It’s messy to make, but not complicated at all.
1 lb. Italian sausage
*1 tbsp. dried Basil – crushed
*1 ½ tsp salt
*garlic – minced
*1 1lb. can (2 cups) tomatoes (crushed or diced)
*2 6 oz. cans tomato paste
1 pkg. lasagna noodles (okay to use the no-cook ones)
3 cups ricotta cheese
½ cup grated Romano or Parmesan cheese
2 tbsp. dried parsley flakes
2 beaten eggs
1 tsp. salt
½ tsp. pepper
1 lb. mozzarella cheese, grated
Brown sausage. Drain when cooked.
Add next 5 ingredients* and simmer uncovered for 30 minutes, stirring occasionally.
Cook noodles according to package directions. Drain and rinse in cool water.
Ricotta filling: Combine ricotta cheese, Romano cheese, parsley, eggs, salt, and pepper in separate bowl.
In 9 x 13 pan, put a bit of sauce in bottom of pan to coat. Place half the noodles down onto the bottom of the pan. Top with ricotta filling, then half the mozzarella cheese, and half the meat sauce. Repeat layer. Top with a bit more mozzarella cheese on the top.
Bake at 375 for 30 minutes. Remove from oven and let stand for 15 minutes before cutting.