Cooking Instructions
- 1
In medium sauce pan, add tomatoes (with liquid), tomato sauce, 2 Tbsp parsley, the sugar, basil and 1/2 Tsp salt. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour. Reserve 1/2 cup sauce.
- 2
While sauce cooks, add Italian sausage, onion and garlic to a large skillet stirring and turning until sausage is light brown; drain. Add to sauce.
- 3
While sauce and meat are cooking, prepare lasagne noodles according to package directions. Rinse and leave in cool water until ready to assemble dish.
- 4
While other components are cooking, beat 1 egg with fork or whip in medium mixing bowl. Add ricotta cheese, 1/4 cup Parmesan cheese, 1 Tbsp parsley, 1 Tsp salt and the oregano. Mix until well blended with spoon or fork.
- 5
If using sausage links, remove from sauce and slice thinly.
- 6
Drain noodles 3 at a time and pat gently with paper towel. Layer in Lasagne baking dish (approx. 13"x 16" x 3.5").
- 7
Divide remaining sauce, ricotta cheese mixture, thin sliced sausage and mozzarella cheese into 2 equal parts.
- 8
Layer on top of noodles in this order: 1. Ricotta cheese (spread gently over noodles with rubber spatula or back of spoon).
2. Meat
3. Sauce
4. Mozzarella Cheese
Repeat twice. - 9
Spoon remaining sauce onto top. Sprinkle with 1/4 cup Parmesan. If you like it really cheesy, add 1/4 to 1/2 cup mozzarella to top.
- 10
Cook uncovered in 350 degree oven 45 minutes. Let stand 15 minutes before cutting.
- 11
After cooking, lasagne can be covered and frozen no longer than 3 weeks. To serve, thaw overnight in refrigerator, cook uncovered in 375 degree oven until bubbly, about 1 hour.
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