Sauce
- 5 cans progresso whole tomatoes
- 3 cloves garlic, minced
- 2 or 3 bay leaves
- sprinkle oregano to cover top
- 1-2 lb. chopmeat, browned and drained
- 1 lb. sweet italian sausage, cooked
- 1 lb. hot italian sausage, cooked
Put all ingredients in large pot except meat, simmer 2 hours. Crush
tomatoes with potatoe masher, then add meat. To cook sausage, put in frying pan with water, cover and simmer 30 min. Add meat to sauce, I usually cook
my sauce on low all day.
Lasagne
- 1 box Barilla lasagne noodles, the no boil ones
- 16 oz. mozzarella cheese, shredded
- 3/4 of 32 oz. container of ricotta cheese
- fresh snipped parsley
- 4 eggs
- 1/2 cup parmesean cheese
If you cannot find the Barilla “no-boil” noodles, boil lasagna noodles to desired tenderness then run them under cool water.
Mix 3/4 of mozzarlla cheese, all of ricotta cheese, parmesean cheese,
parsley and eggs together. In a 9 x 13" pan, spray bottom and sides with
Pam. Layer as follows:
- Place 1 cup of sauce in bottom
- lay 4 noodles, slightly overlapping in center, the noodles will expand to
the edge - Place 1/3 cheese mixture over noodles to edges of noodles
- Place 1 cup of sauce
- Place 4 noodles as before
- Place 1/3 cheese mixture
- Place 1 cup sauce
- Place 4 more noodles as before
- Place remainder of cheese mixture
- Place 1 cup of sauce
- Place 4 noodles as before
- Place 1 cup of sauce
- Place remaining mozzarella cheese on top
- cover with tinfoil
- Bake 1 hour at 325.
- Uncover and bake 5 min.
