Sunday, November 27, 2011


This is recipe concocted from a few different recipes I've read online and in magazines... 
and it is deeelicious.

1 package oven ready lasagna noodles
3 cups mozzarella cheese, shredded
1 cup Romano cheese, grated

The Sauce:
1 package sweet & hot mixed Italian sausage (casing removed)
2 cloves garlic, chopped
1 medium onion, diced
1 jar DelGrosso tomato basil sauce
1 can crushed tomatoes (28 oz) (I like the brand with olive oil and roasted garlic) 
1 can tomato paste
1 teaspoon sugar
1/4 cup water
In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Simmer for about 45 minutes, stirring occasionally. 

The Ricotta Mix:
16 oz ricotta cheese
6 oz whipped cream cheese
1 box chopped spinach (10 oz)
1/4 cup chopped parsley
1 egg

Thaw spinach in microwave, squeeze water from spinach by wrapping in paper towel and squeezing over the sink.  In a bowl, combine ricotta, cream cheese, 
spinach, parsley, egg, salt & pepper.

To assemble, spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Arrange noodles over sauce. Spread with the ricotta cheese mixture. Top with mozzarella cheese. Spoon sauce over mozzarella, and sprinkle with Romano cheese. Repeat layers, and top with remaining mozzarella and Romano cheese. 
Cover with foil making sure the foil does not touch the cheese. 

Bake @ 375 for 25 minutes. Remove foil, and bake an additional 25 minutes. 
Cool for 15 minutes before serving.

Serve with a big salad and Italian bread.

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