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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.