Italian Sausage Lasagne

Ingredients

• 1 pound bulk Italian Sausage (I buy spicy Italian sausage links and remove casing to fry)
• 1 medium onion, chopped (about 1/2 cup)
• 1 clove garlic, crushed or 1/2 teaspoon minced garlic
• 2 tablespoons parsley flakes
• 1 teaspoon sugar
• 1 teaspoon dried basil leaves
• 1/2 teaspoon salt
• 1 can (16 oz) chopped tomatoes, undrained
• 1 can (15 oz) tomato sauce

• 12 oven-ready lasagne noodles (approx 12 oz)

• 1 carton (16 oz) ricotta or 2 cups creamy cottage cheese
• 1/4 cup grated parmesan cheese
• 1 tablespooon parsley flakes
• 1 1/2 teaspoons dried oregano

• 2 cups shredded mozzarella cheese (I use approx 3 cups)
• 1/4 cup grated parmesan cheese

Directions

1. In 12 inch skillet, cook sausage until brown, drain
2. Using same pan with sausage bits, cook onion and garlic
3. When onion becomes transparent, add sausage back in along with parsley, sugar, basil, salt, canned tomatoes and tomato sauce
4. Let simmer 45 minutes
5. Meanwhile, make the ricotta cheese mixture
6. Add 1 cup water to your meat sauce (this will give you the moisture you need for the noodles to cook as the lasagne bakes)
7. Put 3 tablespoons of meat sauce in 9×13 ungreased baking dish and spread around to cover bottom of dish – keeps lasagne from sticking
8. Layer noodles
9. Spread 1 cup ricotta cheese mixture over noodles
10. Spread 1 cup of meat sauce.
11. Sprinkle with 2/3 cup mozzarella cheese
12. Layer noodles
13. Spread remaining cheese mixture over noodles
14. Spread 1 cup of meat sauce
15. Sprinkle 2/3 cup mozzarella cheese
16. Layer noodles
17. Spread remaining meat sauce
18. Sprinkle with remaining mozzarella and parmesan cheese (this is where I like extra mozzarella)

Bake uncovered in 350 degree oven until hot and bubbly- approx 45 minutes. Let stand 15 minutes before cutting.

I like to serve with tossed salad and Texas garlic toast.

Recipe from Betty Crocker