courtesy of Jeanne Lynn
Ingredients
1 lb sausage or beef or combination of
1 medium onion, chopped (about /2 cup)
1/2 tsp garlic powder
1 can (15 oz) tomato sauce + crushed tomatoes = 3 (8 oz) cans
2 tbsp parsley flakes
1 tsp basil leaves
1/2 tsp salt
9 uncooked lasagne noodles (or no bake noodles)
1 (16 oz) carton ricotta cheese
1/4 cup grated Parmesan cheese
1 tbsp parsley flakes
1 1/2 tsp oregano or italian seasoning
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350˚F.
Cook and stir sausage/beef, onion and garlic in 10" skillet until meat is browned; drain. Add crushed tomatoes, tomato sauce, 2 tbsp parsley, 1 tsp sugar, basil and 1/2 tsp salt. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered until mixture is consistency of thick sauce, about 1 hour.
Cook noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tbsp parsley, 1 1/2 tsp salt and oregano.
Remove 1/2 cup sauce mixture; set aside. Layer 1/3 each of the noodles, remaining sauce, mozzarella cheese, and ricotta mixture in ungreased 13x9x2 pan. Repeat 3 times. Spoon reserved sauce on top. Sprinkle with 1/4 cup grated Parmesan cheese.
Cook uncovered for 45 minutes. Let stand 15 minutes before cutting.
