Early in the day, make meat sauce.
6 each sweet and hot Italian sausage
1 lb of low fat hamburg
1 large can tomato puree
1 cup water
2 cans diced tomatoes.
1 large onion, diced
4 cloves of garlic, crushed
2 teaspoons salt
1 teaspoon pepper
1 Tablespoon sugar
3 Tablespoons dried basil
3 Tablespoons dried orgeno
3 Tablesopons dried parsley
Remove casing from sausage. In dutch oven, saute hamburg, sausage breaking meat into small pieces with spoon until meat is browned. Add garlic and onion and cook until onion is transparent. Add remaining ingredients. Stir. Bring to boil. Reduce heat to low and simmer 2-3 hours, stirring occasionally.
In medium size bowl, mix well the following ingredients and set aside.
4 cups ricotta (1 2lb container)
½ cup grated Parmesan cheese
2 Tablespoons parsley
2 beaten eggs
1 teaspoons salt
1 teaspoon pepper
1 lb mozzarella cheese, thinly sliced (shredded in package is OK as well)
Grated Parmesan cheese
1 lb box of lasagna noodles, cooked and drained (1 box will fill a 15 x 10 pan)
Spread a small amount of sauce on the bottom of a 15 x 10 pan.
-Add layer of noodles. Noodles should overlap slightly and cover bottom of pan.
- Spread1/3 of the remaining sauce on top of the noodles.
-spread 1/2 the ricotta filling on top of the noodles. Sprinkle with a generous amount of grated Parmesan cheese.
- layer 1/3 of mozzarella cheese.
Repeat above layers.
Finnish with layer of noodles, remaining sauce, remaining mozzarella and top with Parmesan cheese.
Bake 375°F for 30 minutes or until middle is cooked and cheese on top is lightly browned. Let rest for 10-15 minutes before serving.
This freezes well so it can be made ahead of time. Be sure to thaw before cooking. Cooking time will increase.