Sure it’s the end of July. It’s hot and humid. What better time to heat up the oven and kitchen with a pan of lasagna. But by the time the dish is finished cooking, the house will be filled with unbearable goodness and you’ll be more than ready to enjoy a big piece of lasagna. I’m sure of it.
1 lb. Italian sausage (casings removed)
1 C chopped onion
2 cloves garlic, minced
1 14.5 oz can tomatoes (Italian Seasoned)
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 t dried basil crushed
1 t dried oregano crushed
¼ t Fresh ground pepper
6 dried lasagna noodles
1 egg beaten
1 15 oz container ricotta cheese
¼ C grated Parmesan cheese
3 T fresh parsley
1lb sliced or shredded mozzarella cheese
Shredded Parmesan cheese
For Sauce: Cook sausage in large saucepan along with onion and garlic until sausage is no longer pink. Drain fat if needed. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano and pepper. Bring to boil and reduce heat. Cover and simmer for 15 minutes stirring occasionally.
Meanwhile: Cook noodles for 10 to 12 minutes or till tender but still firm. Drain and rinse with cold water. Drain well.
For Filling: combine egg, ricotta cheese, ¼ cup Parmesan cheese and parsley.
Layer half the cooked noodles in a two quart rectangular baking dish. Spread with half of the filling. Top with half the meat sauce and half the mozzarella cheese. Repeat layers. Sprinkle top with shredded Parmesan cheese.
Bake in 375° oven for 30 to 35 minutes or until heated through. Let stand 10 – 20 minutes before cutting and serving.