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Lasagne

Ingredients

1 Pound Bulk Italian sausage or Hamburger
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, pressed
1 can (16 ounces) whole tomatoes
1 can (15 ounces) tomato sauce
2 tablespoon dried parsley flakes
1 tablespoon sugar
1 tablespoon dried basil leaves
1/2 tablespoon salt
9 uncooked lasagne noodles (about 8 ounces)
1 carton (16 ounces) ricotta or creamed cottage cheese (about 2 cups)
1/4 cup grated parmesan cheese
1 tablespoon dried parsley leaves
1 1/2 tablespoon salt
1 1/2 tablespoon dried oregano leaves
2 cups shredded mozzarella cheese (about 8 ounces)
1/4 cup grated parmesan cheese

Method :

1. Cook & stir Italian sausage, Onion & garlic in 10 -inch skillet until sausage is light brown; drain.
2. Add tomatoes (with liquid) tomato sauce, 2 tbs parsley, the sugar, basil & 1/2 tbs salt.
3. Heat to boiling, stirring occasionally; reduce heat.
4. Simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
5. Cook Noodles.
6. Reserve 1/2 cup of the sauce mixture.
7. Mix Ricotta cheese, 1/4 cup parmesan cheese, 1 tbs parsley, 1 1/2 tbs salt & Oregano.
8. Layer 1/3 each of the noodles, remaining sauce mixture, Mozzarella cheese & Ricotta cheese mixture in ungreased oblong pan, 13 * 9* 2 inches.
9. Repeat 2 times, spoon reserved sauce mixture onto top; sprinkle with 1/4 cup parmesan cheese.
10. Cook uncovered in 350 degree oven 45 minutes.
11. Let stand 15 minutes before cutting.

Serving Size: 8 to 10
Do-Ahead Tip:

After cooking, LASAGNE can be covered & frozen no longer than 3 weeks. To Serve, cook uncovered in 375 degree oven until Bubbly about 1 Hour.