Peppy Lasagna
Yield
8 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
hot italian sausages
|
|
| 1 | can |
tomatoes
cut up |
*
|
| 1 | can |
tomato paste
|
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
carrots
chopped |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
oregano
crushed |
|
| 10 | ounce |
lasagna noodles
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | cup |
ricotta cheese
|
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | tablespoon |
parsley leaves
snipped |
|
| 2 | large |
eggs
|
|
| 16 | ounce |
mozzarella cheese
|
|
| ½ | cup |
onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
hot italian sausages
|
|
| 1 | can |
tomatoes
cut up |
*
|
| 1 | can |
tomato paste
|
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
carrots
chopped |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
oregano
crushed |
|
| 289 | ml/g |
lasagna noodles
|
|
| 2.5 | ml |
black pepper
|
|
| 7.1E+2 | ml |
ricotta cheese
|
|
| 118 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
parsley leaves
snipped |
|
| 2 | large |
eggs
|
|
| 462.4 | ml/g |
mozzarella cheese
|
|
| 118 | ml |
onions
chopped |
|
Directions
In skillet, cook sausage, onion, celery and carrot until meat is lightly browned.
Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the first ¼ teaspoon pepper.
Simmer, uncovered, 30 minutes, stirring occasionally.
Cook lasagna according to package; drain well.
Combine ricotta, Parmesan, eggs, parsley and remaining pepper.
Place half the noodles in a greased 13½x8½ x 1-¾-inch baking dish .
Spread with half the cheese filling; add half the mozzarella, and half the meat sauce.
Repeat layers.
Bake, uncovered, in 375℉ (190℃) F oven for 30 minutes.
Let stand 10 to 15 minutes before serving.
Cut into squares to serve.
