Laura Mariano
Ingredients
- 1_lb bulk Italian pork sausage
- 1_medium onion, chopped (1/2 cup)
- 1_clove garlic, crushed
- 3_tablespoons chopped fresh parsley
- 1_tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
- 1_teaspoon sugar
- 2_cups organic diced tomatoes (from 28-oz can), undrained
- 1_can (15 oz) organic tomato sauce
- 12_uncooked lasagna noodles (12 oz)
- 1_container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
- 1/4_cup grated Parmesan cheese
- 1_tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
- 2_cups shredded mozzarella cheese (8 oz)
- 1/4_cup grated Parmesan cheese
Instruction
1_In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2_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.
3_Heat oven to 350°F. Cook and drain noodles as directed on package.
4_In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5_Spread 1 cup of the sauce mixture in ungreased 13×9-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.
6_Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
