Back of the Box Recipes - Brand Name Recipes Recipe
         Quick Recipe Search
 
   Home |  Recipes |  Newsletter |  Shopping |  FREE Coupons |  Contact Us
  


Free Newsletter!

Can you resist FREE?
Our newsletter is jam packed full of...

  • Great recipes
  • Cooking tips
  • Money saving offers
  • Plain ol' good stuff

  • Get yours today!

    Click here for a "text only" printer friendly version.
    Italian Sausage Lasagna Italian Sausage Lasagna

    1 pound bulk Italian sausage
    1 medium onion, chopped (1/2 cup)
    1 clove garlic, crushed
    3 tablespoons chopped fresh parsley
    1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
    1 teaspoon sugar
    1 can (14 1/2 ounces) whole tomatoes, undrained
    1 can (15 ounces) tomato sauce
    12 uncooked lasagna noodles (about 12 ounces)
    1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)
    1/4 cup grated Parmesan cheese
    1 tablespoon chopped fresh or 1 1/2 teaspoons dried oregano leaves
    2 cups shredded mozzarella cheese (8 ounces)
    1/4 cup grated Parmesan cheese


    Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

    Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

    Heat oven to 350 F. Cook and drain noodles as directed on package.

    Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

    Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. 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.

    Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

    Makes 8 servings

    This recipe displayed with permission from General Mills, Inc.

    Home |  Recipes |  Newsletter |  Shopping
    Advertise on BOB |  Privacy Statement |  Contact Us

    Copyright © 2000 - 2011 Back of the Box Recipes. All Rights Reserved. Website design by Trilogy4 Design Studios. www.trilogy4.net