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Lumpy Lasagna

1 lb Lasagna noodles, cooked to el dente, drained
3/4 lb Sweet Italian Sausage, out of casing, cooked, drained
2 lg Cans commercial spaghetti sauce, or 4 cups home made
16 oz Ricotta cheese
1/2 c Parmesan cheese

Bring 2 quarts water to a rolling boil; add lasagna noodles and cook til tender, but underdone. Drain and set aside. Saute Italian sausage until well cooked, drain, and add to your favorite spaghetti sauce. (I prefer home made, but good commercial sauces will do fine). Simmer for 30 minutes or more to blend flavours. In a 13 x 9 x 2 baking dish (I use 2-8" square baking dishes and serve one today and freeze the other for another meal), spread a little tomato sauce. Layer the lasagna noodles, slightly overlapping one another. Spoon the sauce and Italian sausage mixture onto the noodles, spreading evenly. Add small clumps of ricotta cheese, followed by parmesan. Add lasagna noodles, and repeat the layering process, ending with the sauce sprinkles with parmesan. Bake in a 350-degree oven for 45 minutes or until bubbly and lightly browned on top.

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