Recipe - Italian Sausage Lasagne

1 pound Bulk italian sausage
1 md Onion, choppedabout One half cu
1 cl Garlic, crushed
2 tablespoon Chopped fresh parsley
1 teaspoon Sugar
1 tablespoon Chopped fresh or 1 ts, Dried
basil leaves
1 cn (16 ounces) whole, Tomatoes,
undrained
1 cn (15 ounces) tomato sauce
12 Uncooked lasagne noodles,
(about 12 ounces)
1 cn (16 ounces) ricotta or,
Creamed cottage chee
One half cup Grated parmesan cheese
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh or 1 One half ts,
Dried oregano leaves
2 cup Shredded mozzarella cheese,
(about 8 ounces)

Our staff membersand familieslove this lasagne!. Cook sausage, onion
and garlic in 10inch skillet, stirring occasionally, until sausage is
brown; drain. Stir in 2 tablespoons parsley, the sugar, basil, tomatoes,
and tomato sauce; break up tomatoes. Heat to boiling, stirring
occasionally; reduce heat. Simmer uncovered about 45 minutes or until
slightly thickened.Heat oven to 350 degrees. Cook noodles as directed on
package; drain. Mix ricotta cheese, One fourth cup Parmesan cheese, 1 tablespoon
parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased
rectangular baking dish, 13 X 9 X 2 inches. Top with 4 noodles. Spread 1
cup of the cheese mixture over noodles; spread with 1 cup of the sauce
mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4
noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3
cup of the mozzarella cheese. Top with remaining noodles and sauce mixture.
Sprinkle with remaining mozzarella and One fourth cup Parmesan cheese. Cover and
bake 30 minutes. Uncover and bake 15 minutes longer until hot and bubbly.
Let stand 15 minutes before cutting. 8 SERVINGS; 510 CALORIES PER SERVING.

Posted to MMRecipes Digest V4 #104 by Rod Upfold rupfold@lambton.on.ca
on Apr 15, 1997