12 Lasagne Noodles
3/4 lb. Italian Sausage
26 oz. Jar of Spaghetti Sauce
14 oz. Can of fire Roasted Diced Tomatoes
2 Cloves Minced Fresh Garlic
1 1/2 tsp. Cornstarch
1 Tbsp. Fresh Basil
1 Tbsp. Fresh Oregano
1 Tbsp. Fresh Thyme
1 Egg
2 Cups Ricotta Cheese
2 1/2 C. Shredded Mozzarella Cheese (separated)
10 Slices Provolone Cheese
1/4 C. Shredded Parmesan Cheese
Boil pasta. In a saucepan brown the sausage and drain off fat. Remove from heat, cool slightly and add spaghetti sauce, fire roasted tomatoes, garlic and cornstarch. Mix well. Set aside (You will NOT heat this). Chop the spices up together into tiny bits. (3 TABLESPOONS total fresh spices or substitute 3 TEASPOONS Italian seasoning...There will be a difference in taste if you use dried spices...) In another bowl mix the egg, ricotta, chopped spices and 1 1/2 C mozzarella, blend well with whisk or spatula. Lightly spray a 9x13 casserole pan with cooking spray. Layer 4 noodles on the bottom of pan. Spread half of the spaghetti sauce mixture. Layer 5 provolone pieces. Spread half of the ricotta mixture evenly. Start over with another 4 noodles and repeat all layers. End with 4 noodles and spread 1 C mozzarella on top. Sprinkle with parmesan cheese. Lightly cover with foil. Bake at 350 degrees for 1 hour or until hot and bubbly. Remove foil for the last 10 minutes of baking. Let lasagne sit for 15 minutes before serving.
(The fresh spices and the entire salad were from MY garden!)
3/4 lb. Italian Sausage
26 oz. Jar of Spaghetti Sauce
14 oz. Can of fire Roasted Diced Tomatoes
2 Cloves Minced Fresh Garlic
1 1/2 tsp. Cornstarch
1 Tbsp. Fresh Basil
1 Tbsp. Fresh Oregano
1 Tbsp. Fresh Thyme
1 Egg
2 Cups Ricotta Cheese
2 1/2 C. Shredded Mozzarella Cheese (separated)
10 Slices Provolone Cheese
1/4 C. Shredded Parmesan Cheese
Boil pasta. In a saucepan brown the sausage and drain off fat. Remove from heat, cool slightly and add spaghetti sauce, fire roasted tomatoes, garlic and cornstarch. Mix well. Set aside (You will NOT heat this). Chop the spices up together into tiny bits. (3 TABLESPOONS total fresh spices or substitute 3 TEASPOONS Italian seasoning...There will be a difference in taste if you use dried spices...) In another bowl mix the egg, ricotta, chopped spices and 1 1/2 C mozzarella, blend well with whisk or spatula. Lightly spray a 9x13 casserole pan with cooking spray. Layer 4 noodles on the bottom of pan. Spread half of the spaghetti sauce mixture. Layer 5 provolone pieces. Spread half of the ricotta mixture evenly. Start over with another 4 noodles and repeat all layers. End with 4 noodles and spread 1 C mozzarella on top. Sprinkle with parmesan cheese. Lightly cover with foil. Bake at 350 degrees for 1 hour or until hot and bubbly. Remove foil for the last 10 minutes of baking. Let lasagne sit for 15 minutes before serving.
(The fresh spices and the entire salad were from MY garden!)
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