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Ingredients
- 1 pound bulk Italian sausage
- 2 medium onions, chopped
- 3 to 4 garlic cloves, minced
- 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 celery rib, chopped
- 1/4 cup minced fresh parsley
- 1 bay leaf
- 1 tablespoon brown sugar
- 2 teaspoons dried oregano
- 1-1/2 teaspoons salt
- 1/2 teaspoon dried thyme
- 6 lasagna noodles, cooked and drained
- 1 carton (15 ounces) ricotta cheese
- 1 pound sliced part-skim mozzarella cheese
- 1/2 pound sliced provolone cheese
Directions
- 1. Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan.
- 2. Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf.
- 3. Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full).
- 4. Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 303 calories, 18g fat (10g saturated fat), 57mg cholesterol, 715mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 19g protein.
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