Lasagna
Shared with me by: Pete and Marla N (former neighbors)
Delicious! Recipe was from one of our former dinner group nights, years ago.
Our favorite lasagna recipe!
Ingredients
- 9 (3 across) or 12 (4 across) lasagna noodles – we like whole wheat
- 1 lb. mozzarella cheese (approx 20 slices)
- 1 lb. good bulk mild Italian sausage OR Jennie-O Italian turkey sausages, casings removed
- 1/3 lb. deli pepperoni (slice in 1/4 ths) OR turkey pepperoni but add 1/2 t. red pepper flakes
- 1 clove garlic, minced
- 12 oz. tomato paste
- 28 oz. diced Italian tomatoes
- 1-1/2 t. dried oregano
- 1-1/2 t. dried basil
- 1-1/2 t. salt
- 1/2 c. water to thin
Filling
- 3 c. low-fat or part skim Ricotta cheese
- 1/2 c. each grated Parmesan & Romano cheese
- 2 beaten eggs
- 2 Tbls. dried parsley
- 1 t. salt
- 1/2 t. pepper
Instructions
Cook noodles until almost tender, in a large amount of boiling water according to package directions. Do not over cook; boil for a few minutes less than what package says. Drain, rinse in cold water and set aside (lay flat) until ready to assemble.
Meat Sauce: Brown sausage slowly, and then remove to a colander lined with several layers of paper towel to absorb the fat. Add remaining ingredients. Simmer 45 minutes to 1 hour partially covered (it will splatter otherwise).
Filling: Mix filling ingredients and set aside.
To Assemble: Place 1/3 of the cooked noodles on the bottom of a lightly greased 9 x 13 x 2 inch baking dish or lasagna pan.
Spread with 1/3 of the cheese filling, cover with 6 mozzarella slices and 1/3 of the meat sauce.
Repeat the layers 2 times; but do not add the last layer of mozzarella slices (the last 8 slices of mozzarella is used on the top of meat layer after it has baked 45 minutes).
Last layer is noodles, cheese filling and meat sauce. Cover with foil.
Bake at 375 degrees for 45 minutes covered with foil. Then, remove foil and add last layer of mozzarella cheese (8 slices).
Continue to bake for an additional 15-20 minutes.
NOTE: Let stand 10 minutes before cutting.