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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I have used this lasagne recipe for as long as I can remember. I try new versions and always go back. I found it in the OLD OLD Better Home and Gardens Cook Book. The recipe in the newer book is similar but not the same. Ingredients:
1 lb italian sausage |
1 garlic clove, minced |
1 tablespoon basil, chopped |
1 1/2 teaspoons salt |
2 cups crushed tomatoes |
1 1/3 cups tomato paste |
10 ounces lasagna noodles |
3 cups fresh ricotta cheese or 3 cups cream-style cottage cheese |
2 tablespoons parsley flakes |
2 eggs, beaten |
2 teaspoons salt |
1/2 teaspoon pepper |
1 lb mozzarella cheese, sliced very thin |
Directions:
1. Brown meat;spoon off excess fat.
2. Add next 5 ingredients.
3. Simmer uncovered 30 minutes, stirring occasionally.
4. Cook lasagne noodles in large amount of boiling salted water till tender; drain; rinse.
5. Combine remaining ingredients, except Mozzarella cheese.
6. Place half the noodles in 13x9x2-inch baking dish; spread with half the cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat layers.
7. Bake at 375 Degrees about 30 minutes. Let stand 20 minutes before cutting in squares-filling will set slightly.
8. Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven.
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