Tori W's ITALIAN SAUSAGE Lasagna, modified from a family recipe
Why I Love This Recipe
This recipe came from my grandparents and I shared it because it is really good to eat and that we eat it every eating Holiday. The chemistry is in my Ingredients and directions.
Submitted by: "Tori W."
Ingredients You'll Need
One pound bulk Italian sausage-Heterogeneous mixture
One medium onion, chopped (about 1/2 cup)
One clove garlic, crushed
Two tablespoons of parsley flakes
One teaspoon of sugar
One teaspoon of dried basil leaves
1/2 teaspoon of salt- Pure Substance
One can (16 ounces) whole tomatoes, un-drain
One can (15 Ounces) tomato sauce- Homogeneous
Twelve uncooked lasagna noodles (About twelve ounces)
One carton (16 ounces) ricotta or whole cottage cheese
1/4 cups grated Parmesan cheese
One tablespoon parsley flakes
One 1/2 teaspoons dried oregano leaves
Two cups shredded mozzarella cheese (8 ounces)-Homogeneous
1/4 Cup grated FRESH Parmesan cheese
One Large egg OR two small eggs- Heterogeneous
Cook and stir sausage Physical change , onion and garlic in ten inch skillet until sausage is brown; drain . Stir in two teaspoons of parsley, the sugar, basil, salt, tomatoes, and tomato sauce; break up tomatoes Physical change. Heat to boiling, stirring occasionally; reduce heat. Also add the egg(s)Chemical change. Simmer uncovered until slightly thickened chemical change, about forty-five minutes.
Cook noodles as directed on package; drain. Mix ricotta cheese, 1/4 cup fresh parmesan cheese, one tablespoon parsley and the oregano.
Spread one cup of the sauce mixture in Ungreased rectangular baking dish, thirteen times nine times two inches; top with four noodles. Spread one cup of the the sauce mixture. Sprinkle with 2/3 cups of the mozzarella cheese. Repeat with four noodles, the remaining cheese mixture, one cup of the sauce mixture, and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture; sprinkle with remaining mozzarella and parmesan cheese. Bake uncovered in 250 degrees until hot and bubbly, about forty-five minutes. Let stand fifteen minutes before cutting. eight servings; 455 calories per serving.