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9 cooked lasagna noodles
2 pounds bulk Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
1 28-ounce can whole tomatoes, cut up (undrained)
1 12-ounce can tomato paste
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons crushed basil leaves
1 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon red pepper
1/4 teaspoon pepper
2 15-ounce containers ricotta cheese
1 egg, beaten
1/3 cup chopped fresh parsley
4 cups shredded mozzarella
1 cup grated Parmesan cheese
In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes.
In a medium bowl blend ricotta, egg, and parsley. Layer as follows: sauce, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/3 Parmesan
Bake one hour in a preheated 375 degree oven.
2 pounds bulk Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
1 28-ounce can whole tomatoes, cut up (undrained)
1 12-ounce can tomato paste
1 teaspoon sugar
1 teaspoon salt
1 1/2 teaspoons crushed basil leaves
1 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon red pepper
1/4 teaspoon pepper
2 15-ounce containers ricotta cheese
1 egg, beaten
1/3 cup chopped fresh parsley
4 cups shredded mozzarella
1 cup grated Parmesan cheese
In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients UP THROUGH PEPPER. Bring to a boil; reduce heat and simmer 20 minutes.
In a medium bowl blend ricotta, egg, and parsley. Layer as follows: sauce, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/2 ricotta, 1/2 mozzarella, 1/3 Parmesan, 3 noodles, 1/3 sauce, 1/3 Parmesan
Bake one hour in a preheated 375 degree oven.
