Sausage Lasagna

Makes 8-10 servings

Ingredients

  • 1 lb. Italian link sausage (hot or mild)
  • 2 cloves garlic, minced
  • 1 T. basil leaves
  • 1-1/2 tsp. salt
  • 1 14.5 oz. can diced tomatoes
  • 2 6 oz. cans tomato paste
  • 3 sheets fresh lasagna noodles (large enough for 9"x13" dish)
  • 2 eggs
  • 3 C. Ricotta cheese
  • 1/2 C. Romano cheese, grated
  • 2 T. Parsley flakes
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 8 oz. Mozzarella, shredded
  • 1 T. olive oil

Instructions

  1. Brown sausage links in a saute pan over medium heat. Once nearly cooked through (will be further cooked when lasagna is baked), remove from heat and allow to cool. Slice links into 1/4 inch rounds.
  2. In a medium sauce pan, saute garlic in olive oil over medium heat. Add basil, salt, tomatoes, and tomato paste. Simmer over medium heat 20 minutes, stirring occasionally.
  3. Blanch lasagna noodles in boiling water (1-2 minutes for each sheet). Shock noodles under cold water to prevent further cooking, then lay noodles out on wax paper.
  4. Beat eggs in a large mixing bowl. Add Ricotta, Romano, parsley, salt, and pepper.
  5. Spread one spoonful of tomato sauce on bottom of 9"x13" baking dish. Layer one sheet of lasagna on bottom of dish (trim excess pasta if necessary to fit dish). Spread 1/3 of the Ricotta filling, layer all of the sausage rounds on top of the Ricotta, then spread 1/3 of the tomato sauce.
  6. Add second sheet of pasta followed by another 1/3 of the Ricotta filling and 1/3 of the tomato sauce.
  7. Add third sheet, followed by remaining Ricotta and tomato sauce. Sprinkle Mozzarella over top.
  8. Cover dish with foil and bake at 375F for 30 minutes. Remove foil after 20 minutes of baking. (Or, freeze lasagna and bake at 375F for 45-60 minutes.
  9. Allow to stand for 10 minutes before serving.