Rowdy Yates
08-21-2012, 11:15 PM
1 lb. lasagna noodles
1 lb. mild Italian sausage
1 pt. Ricotta cheese
1 egg
1/2 tsp. EACH salt & pepper
8 oz. Mozzarella cheese
1/2 c. Parmesan cheese
2-3 c. spaghetti sauce
Cook noodles in boiling water. Chop sausage in skillet and brown. Cook slowly until done. Drain off fat and add spaghetti sauce. Beat egg and add salt and pepper. Beat in Ricotta cheese. Slice Mozzarella cheese thin.To assemble, spoon a small amount of sauce into bottom of pan. make 2-3 layers alternating noodles sauce and cheese. Top with all cheese ending with sauce. Sprinkle with Parmesan cheese over all. Cover with foil and refrigerate for at least one hour. Flavor is improved if stored for several hours before baking.
Bake 45 minutes to 1 hour covered until bubbly in 350 degree oven. Let stand 10 minutes.
1 lb. mild Italian sausage
1 pt. Ricotta cheese
1 egg
1/2 tsp. EACH salt & pepper
8 oz. Mozzarella cheese
1/2 c. Parmesan cheese
2-3 c. spaghetti sauce
Cook noodles in boiling water. Chop sausage in skillet and brown. Cook slowly until done. Drain off fat and add spaghetti sauce. Beat egg and add salt and pepper. Beat in Ricotta cheese. Slice Mozzarella cheese thin.To assemble, spoon a small amount of sauce into bottom of pan. make 2-3 layers alternating noodles sauce and cheese. Top with all cheese ending with sauce. Sprinkle with Parmesan cheese over all. Cover with foil and refrigerate for at least one hour. Flavor is improved if stored for several hours before baking.
Bake 45 minutes to 1 hour covered until bubbly in 350 degree oven. Let stand 10 minutes.