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My Favorite Sausage Lasagne

 

 

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My Favorite Sausage Lasagne

1 pound hot Italian sausage
1 pound mild Italian sausage
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
One 28-ounce can whole tomatoes, with juice
One 8-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons snipped fresh parsley leaves
1 tablespoon dried basil, crumbled
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 teaspoons salt
8 ounces lasagne noodles
1 pound ricotta cheese
2 egg yolks
2 tablespoons snipped fresh parsley leaves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sliced mozzarella
1/2 cup freshly-grated Parmesan or Romano

Remove casing from the Italian sausage. Cook and stir the sausage in a
skillet over medium heat until brown. Drain well.
In a Dutch oven cook the onion and garlic in 1 tablespoon olive oil over medium-high heat about 3 minutes, stirring. Then stir in the sausage, tomatoes, tomato sauce, tomato paste, 2 tablespoons snipped parsley,
basil, 1 teaspoon salt, sugar, and 1/4 teaspoon pepper. Heat to boiling,
reduce heat, and simmer, uncovered, until the mixture reaches the
desired consistency, about 1 hour.
To 4 quarts boiling water add 1 tablespoon olive oil, 2 teaspoons salt, and
the lasagne. Boil gently until the noodles are tender, about 10-12 minutes.
Drain and rinse with cold water.
In a bowl mix together the ricotta cheese, egg yolks, 2 tablespoons snipped parsley, 1 teaspoon salt and 1/4 teaspoon pepper. Heat the oven to 350 degrees F.
Pour 1/3 of the sauce into a greased 13x9x2-inch baking dish. Layer half
each of lasagne, remaining meat sauce, ricotta cheese mixture and moz-zarella. Repeat layers. Sprinkle with the grated Romano. Bake uncovered
45 minutes. Let stand 15 minutes before cutting. Serves 8 to 10.


Featured Archive Recipes:
Classic Lasagne
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Lasagne, Sausage and Wild Mushroom,
with Red Pepper Tomato Sauce

 


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