Italian Sausage Lasagna
Ingrediënten
- 1 lb bulk Italian sausage or lean at least 80% ground beef
- 1 medium onion chopped (½ cup)
- garlic finely chopped
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
- 1 teaspoon sugar
- 1 can 15 oz tomato sauce
- 1 can 14.5 oz whole tomatoes, undrained
- 8 uncooked lasagna noodles
- 1 container 15 to 16 oz ricotta cheese or small-curd cottage cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh or 1½ teaspoons dried oregano leaves
- 2 cups shredded mozzarella cheese 8 oz
Instructies
- In 10-inch skillet, cook sausage, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- Stir in 2 tablespoons of the parsley, the basil, sugar, tomato sauce and tomatoes, breaking up tomatoes with a fork.
- Heat to boiling, stirring occasionally.
- Reduce heat; simmer uncovered about 45 minutes or until slightly thickened.
- Heat oven to 350°F.
- Cook and drain noodles as directed on package.
- Meanwhile, in small bowl, mix ricotta cheese, ¼ cup of the Parmesan cheese, the oregano and remaining 1 tablespoon parsley.
- In ungreased 13×9-inch (3-quart) glass baking dish, spread half of the sausage mixture (about 2 cups).
- Top with 4 noodles.
- Spread half of the cheese mixture (about 1 cup) over noodles.
- Sprinkle with half of the mozzarella cheese.
- Repeat layers, ending with mozzarella.
- Sprinkle with remaining ¼ cup Parmesan cheese.
- Cover with foil.
- Bake 30 minutes.
- Uncover; bake about 15 minutes longer or until hot and bubbly.
- Let stand 15 minutes before serving.
Nutritional Information
Calories: 340 kcal
