 |
Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 12 |
|
During the holidays, it's nice to welcome friends and family into your home for a hearty meal of lasagna. Every bite is packed with cheese, sausage and sauce. Ingredients:
1 pound johnsonville® mild ground italian sausage |
2 medium onions, chopped |
3 to 4 garlic cloves, minced |
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes |
1 can (6 ounces) tomato paste |
1 celery rib, chopped |
1/4 cup minced fresh parsley |
1 bay leaf |
1 tablespoon brown sugar |
2 teaspoons dried oregano |
1-1/2 teaspoons salt |
1/2 teaspoon dried thyme |
6 lasagna noodles, cooked and drained |
1 carton (15 ounces) ricotta cheese |
1 pound sliced part-skim mozzarella cheese |
1/2 pound sliced provolone cheese |
Directions:
1. Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan.
2. Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf.
3. Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full).
4. Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.
|
|