Servings:
8
Preparation time: 1 hour and 10 minutes
Cooking time: 45 minutes
You
will need
1 lb bulk
Italian pork sausage
1 medium
onion, chopped (1/2 cup)
1 clove
garlic, crushed
3 tablespoons
chopped fresh parsley
1 tablespoon
chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon
sugar
2 cups
Muir Glen® organic diced tomatoes (from 28-oz can), undrained
1 can (15
oz) Muir Glen® organic tomato sauce
12 uncooked
lasagna noodles (12 oz)
1 container
(15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
¼ cup
grated Parmesan cheese
1 tablespoon
chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups
shredded mozzarella cheese (8 oz)
¼ cup
grated Parmesan cheese
Method
- In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
- Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
- Heat oven to 350ºF. Cook and drain noodles as directed on package.
- In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
- Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. 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 cheese and 1/4 cup Parmesan cheese.
- Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
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