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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 3 |
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I received this recipe from a friend, writes Becky Harrington of Grandin, North Dakota. It's the best lasagna I've had! Ingredients:
2 johnsonville® mild italian sausage links links, casings removed |
1/4 cup chopped onion |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/4 cup tomato paste |
3/4 teaspoon sugar |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
1 egg, beaten |
3/4 cup ricotta cheese |
1 tablespoon minced fresh parsley |
4 lasagna noodles, cooked and drained |
3/4 to 1 cup shredded part-skim mozzarella cheese |
1 tablespoon grated parmesan cheese |
Directions:
1. Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
2. Spread 1/4 cup sauce in an 8-in. x 4-in. loaf pan coated with cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
3. Cover; bake at 375° for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand for 15 minutes before cutting. Yield: 3 servings.
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