Prep 40 mins
Cook 35 mins
I got this recipe from my brother-in-law Dan, who got it from the Oregonian newspaper years ago. I've actually given this recipe as a gift! I double the sauce and freeze half for pasta later. Don't be intimidated by the long list of ingredients, it's well worth the effort.
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can tomato puree
- 1 (6 ounce) can tomato paste
- 1 cup water
- 1 crushed bay leaf
- 1⁄4 cup olive oil
- 1 lb Italian sausage
- 2 garlic cloves, peeled and crushed
- 4 ounces mushrooms, sliced (about 1 1/4 cups)
- 1 medium onion, peeled and chopped (about 1/2 cup)
- 2 teaspoons parsley, chopped
- 4 ounces black olives, chopped
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon black pepper
for cheese mixture
- 2 eggs
- 15 ounces ricotta cheese
- 8 ounces mozzarella cheese, shredded (ab 2 cups)
- 4 ounces fresh parmesan cheese, divided (ab 1 1/3 cups)
- uncooked lasagna noodle
- Combine tomato sauce, tomato puree, tomato paste, water, bay leaf and oil in lg saucepan.
- Cook at medium-high heat, stirring constantly to a light boil.
- In a separate frying pan, sauté sausage.
- Drain fat and add garlic, mushrooms and onion, sautéing for 1-2 minutes.
- Add parsley and olives to the tomato sauce mixture and stir in the ground meat mixture.
- Add salt, sugar, oregano, thyme, rosemary, basil and pepper.
- Stir together and cook on med heat until mixture boils, stirring constantly.
- Reduce heat to low and simmer for 20 minutes.
- Preheat oven to 350°.
- Prepare meat sauce.
- Blend together eggs, ricotta cheese, mozzarella cheese and 1 cup Parmesan cheese.
- In a casserole dish layer lasagna as follows:.
- Meat sauce, noodles, cheese mixture, noodles, meat sauce, noodles, cheese mixture, noodles, meat sauce and top with remaining Parmesan cheese.
- Bake for 35 minutes, uncovered.
- Check for doneness by poking through noodles with knife.
This recipe is terrific - trust me on this one. We've made it for company several times now, to rave reviews. In fact, we're making it tomorrow - again.
I'm not sure how to rate this recipe. Does it have great flavor? Yes. Is it nice and moist and lucious? No What would make it better? Precooking the noodles. Granted this was my first time making lasagna without cooking the noodles ahead of time. I have always wondered how you could make lasagna and get the great results I always got with my old time favorite recipe. Well maybe you prefer a firmer lasagna then I do. I love the taste. Do I give it ratings on the name or the product? If I rate it on the name, it would get 0 stars. If I rate it on the flavor it gets 5 stars. If I rate it overall...well I think it will have to be 3 stars. I highly recommend that you cook the noodles to the ala dente' style prior to layering into the pan. Then you should indeed get a 'great' lasagna. Made for PAC Spring 2013.