Ingredients: |
Ingredients: 1 pint ricotta cheese, part-skim
1 large egg
1 tsp. salt
2 Tbsp. Italian flat-leaf parsley, chopped
6 - 8 Tbsp. Parmesan cheese, grated
1 package mozzarella cheese, sliced
2 quarts tomato sauce (see Romagnoli Tomato Sauce recipe)
1 lb. Italian sweet sausages, cooked, sliced
¼ cup water
1 lb. lasagna pasta
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Directions: |
Directions:Ricotta cheese mixture:
In a mixing bowl, combine the ricotta cheese, egg, salt, parsley, and 1 Tbsp. Parmesan cheese.
Cook sausage:
In a small covered pan, add sausages in a little water. Bring to boil and then steam for 5 minutes. Remove cover and prick sausages with a fork. Cook on medium heat for 30 minutes until browned. Turn sausages while cooking. When done, cool sausages and slice.
Lasagna pasta:
Cook the lasagna pasta, according to the instructions on the box.
Assemble Lasagna in the lasagna pan:
Use a large lasagna pan and cover the bottom of the pan with some of the tomato sauce.
Make a layer of lasagna noodles.
Dot lasagna noodles with ricotta mixture, mozzarella cheese, and sausage.
Spread tomato sauce over top of the layer and sprinkle with Parmesan cheese.
Continue layering the same way until all ingredients are used up. [Tip: Do not use more than 1½ quarts of sauce, retaining ½ quart for serving time.]
Cover with aluminum foil and bake in the oven at 350º for 35 - 40 minutes. Check to make sure the sauce does not bubble over during baking. |
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