Saturday, July 9, 2011

On My Counter

Italian Sausage Lasagna
From The Betty Crocker Cookbook

Ingredients:

1 lb bulk Italian pork sausage
1medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen® organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen® organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Directions
1.  In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2.  Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.

3.  Heat oven to 350ºF. Cook and drain noodles as directed on package.
4.  In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5.  Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6.  Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Serves 8 - add salad and garlic bread and it is ready for everyone to enjoy!

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