Update my dinner status, I'm making this tonight.
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2 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Cook your two types of sausage and mix up to combine both the sweet and spicy together. Add your onion and garlic to the pan and sautee on low to medium heat until cooked through. Drain off excess fat in a colander. Place drained sausage mixture back into pan, and add 2 of the 3 TBS of the chopped parsley, all of the basil, sugar, whole tomatoes and tomato sauce to pan. Bring pan up to a boil, then turn heat down to a low simmer and simmer on stove for 40-45 minutes to blend flavors. Stir occasionally.
While sauce mixture is simmering, cook your noodles in salted boiling water until "al dente", which will take about 7-8 minutes. When cooking to "al dente", your pasta should be firm, but not hard. Drain your noodles under cold water to stop the cooking process. Separate noodles for assembling your lasagna.
In a medium mixing bowl, add the ricotta, the first 1/4 cup of parmesan, the remaining 1 TBS of parsley and oregano. Mix well and set aside for assembling your lasagna.
Preheat oven to 350 degrees F.
To assemble your lasagna, in a non-greased 13 x 9 baking dish, add the following layers:
1 cup of your tomato sauce mixture
4 lasagna noodles
1/2 of the ricotta/parmesan cheese mixture
1 cup of the tomato sauce mixture
2/3 cup of the mozzarella cheese
4 more lasagna noodles
remaining ricotta/parmesan cheese mixture
1 cup of the tomato sauce mixture
another 2/3 cupof the mozzarella cheese
last 4 lasagna noodles
remaining tomato sauce mixture
Remaining mozzarella cheese
Sprinkle 2nd 1/4 cup of the parmesan cheese
Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes or until hot and bubbly. Let sit out for 15 minutes before slicing and serving. I like to serve this with my Garlic Focaccia bread on the side !
