Peppy Lasagna
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55 MINUTES COOKING TIME INGREDIENTS
¾ pound Italian sausage
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped carrot
1 (7-½ ounce) can tomatoes, cut up
1 (6-ounce) can tomato paste
¾ cup water
½ teaspoon salt
1 teaspoon dried oregano leaves, crushed
12 ounces fresh ricotta cheese, about 1 ½ cups
¼ cup fresh grated parmesan cheese
2 beaten eggs
2 tablespoons snipped parsley
6 ounces lasagna noodles, cooked and drained
6 ounces mozzarella cheese, thinly slicedADVANCED PREPARATION
Cook sausage, onion, celery, and carrot until meat is lightly browned. Drain off fat. Stir in tomatoes, tomato paste, water, salt, oregano, and 1/8 teaspoon pepper. Simmer, covered, 15 minutes, stirring occasionally.
Combine ricotta, parmesan, eggs, parsley, and 1/8 teaspoon pepper. Place half the noodles in 11-¾ x 7-½ x 1-¾-inch baking dish. Spread with half the cheese mixture; top with half the mozzarella, then half of the meat sauce. Repeat layers. Cover; chill.
BEFORE SERVING
Bake, covered, at 375 degrees for 30 minutes. Uncover; bake 25 minutes more. Let stand for 10 minutes before cutting.
Serves 6
NOTE - This may also be frozen, tightly wrapped. May be placed directly in oven frozen, but adjust baking times.