Lasagna with Italian Sausage
Ingredients
| 2 lbs of Italian sausage (1lb hot and 1lb sweet) | ||
| 1/4 cup olive oil | ||
| 3 cloves garlic, minced | ||
| 1 (28oz) can of Italian tomatoes | ||
| 1 (8oz) can of tomato sauce | ||
| 1 (6oz) can of tomato paste | ||
| 1 tsp of kosher salt | ||
| 1 tsp fresh cracked black pepper | ||
| 2 tsp oregano | ||
| 2 tsp basil | ||
| 2 tsp sugar | ||
| 1 (15oz) containers of Ricotta cheese | ||
| 1 cup grated Parmesan cheese | ||
| 2 large eggs | ||
| 3 cups Mozzarella cheese | ||
| 8 (oz) of lasagna noodles |
This is Italian comfort food at it’s best.
- In a sauce pan using medium heat add the olive oil and cook the sausage and garlic, breaking the sausage apart with a wooden spoon. About 6 minutes.
- Stir in the tomatoes, sauce, paste, salt sugar, oregano,basil and pepper.
- Simmer for 30 minutes and then set aside to cool.
- While the sauce cools, preheat the oven to 350 degrees.
- Cook the noodles according to package directions. (aldente)
- Drain well and toss with a bit of olive oil to prevent sticking.
- Keep warm and cover until they are ready to use.
- Combine the ricotta cheese, Parmesan and eggs.
- Spoon 1/2 cup of the cooled tomato sauce into a 9×13 pan.
- Add a layer of noodles, half of the ricotta mixture, 1 cup of the mozzarella cheese.
- Repeat and top with the remaining cup of mozzarella cheese.
- Bake at 350 for about 40 minutes.
- Let cool slightly, then cut into squares.
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