Always a crowd pleaser-lasagna with plenty of melted mozzarella cheese, ricotta and sausage.
| Prep Time: | 40m |
| Cook Time: | 1h |
| Ready in: | 1h 50m |
| Yield: | 12 servings |
| Ingredients | |
| 12 uncooked lasagna noodles 1 pound sweet Italian sausage 2/3 cup chopped onions 1/2 tablespoon minced garlic 2/3 cup chopped fresh parsley, divided 3 (6 ounce) cans tomato paste 1 (15 ounce) can tomato sauce 2 cups water 1 1/2 teaspoons Italian seasoning 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil leaves 1 pound part-skim ricotta cheese 1 (10 ounce) package chopped spinach, thawed and squeeze dried 1/2 cup grated Parmesan cheese 3 eggs 2 teaspoons garlic salt 1/4 teaspoon ground black pepper 3 cups shredded mozzarella cheese | |
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
- In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
- In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
- Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 390 cal | Total Fat: | 17.7 g | Cholesterol: | 105 mg | |||
| Sodium: | 1389 mg | Carbohydrates: | 34.1 g | Fiber: | 3.9 g | |||
| Protein: | 25.9 g | |||||||
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