Halwai September 13, 2017

Ingredients:

• 1 pound – Italian sausage or hamburger
• 1 – medium onion, chopped
• 1 Clove – garlic, pressed
• For Tomato sauce:
• 1 can (16 ounces) – whole Tomatoes
• 1 can (15 ounces) – Tomato sauce
• 2 tbsp – dried Parsley flakes
• 1 tbsp – Sugar
• 1 tbsp – dried Basil leaves
• 1/2 – tbsp salt
• 9 – uncooked lasagne sheets (about 8 ounces)
• For cheese mixture:
• 1 carton (16 ounces) – ricotta or creamed Cottage cheese (about 2 cups)
• 1/4 cup – grated parmesan cheese
• 1 tbsp – dried Parsley leaves
• 1.5 tbsp – salt
• 1.5 tbsp – dried Oregano leaves
• 2 cups – shredded mozzarella cheese (about 8 ounces)
• 1/4 cup – grated parmesan cheese

Method:

  1. Cook Italian sausage, onion and garlic in 10-inch skillet until sausage is light brown; drain.
  2. Add tomatoes (with liquid,) tomato sauce, parsley flakes, the sugar, basil and salt.
  3. Heat to boiling, stirring occasionally; reduce heat.
  4. Simmer uncovered, until mixture is the consistency of thick spaghetti sauce (about 1 hour).
  5. Reserve 1/2 cup of the sauce mixture.
  6. Mix Ricotta cheese, parmesan cheese, parsley, salt and oregano.
  7. Layer 1/3 each of lasagne sheets, some tomato sauce, and cheese mixture in ungreased oblong pan, 13x9x2 inches.
  8. Repeat 2 twice. Then spoon the reserved sauce mixture on top; sprinkle with 1/4 cup parmesan cheese.
  9. Cook uncovered in 350 degree oven for 45 minutes.
  10. Let it stay in the oven for 15 minutes before cutting.

Recipe courtesy of Kani