Lasagna Recipe by bhlangdon
Cooking Instructions 45 mins 1 1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain. 2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. 3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside. 4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside. 5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top. 6. Place baking dish on a baking sheet. Bake in a 375°F oven for 30 to 35 minutes or until he 2 Optional Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. 3 Optional Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4. 1 1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain. 2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. 3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside. 4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside. 5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top. 6. Place baking dish on a baking sheet. Bake in a 375°F oven for 30 to 35 minutes or until he 1 1. For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain. 2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally. 3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside. 4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside. 5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top. 6. Place baking dish on a baking sheet. Bake in a 375°F oven for 30 to 35 minutes or until he 2 Optional Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. 2 Optional Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3. 3 Optional Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4. 3 Optional Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture. Do not simmer. Continue as directed in Step 4. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... 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