Peppy Lasagna

4 serving Johnsonville Pork & Chicken Mild Italian Sausage (1 link)
1 cup, chopped Onions, raw
1 cup, diced Celery, raw
1 cup, chopped Carrots, raw
2 cup Tomatoes (stewed)
0.5 can (6 oz) Tomato Paste
1 tsp Salt
.5 tsp Dried Oregano (by ARCTIC.ORCA)
.25 tsp Pepper, black
10 oz Pasta, Lasagna Noodles
3 cup Ricotta Cheese, part skim milk
.5 cup Parmesan Cheese, grated
2 large Egg, fresh, whole, raw
2 tbsp Parsley, dried
.25 tsp Pepper, black
16 oz Mozzarella Cheese, part skim milk

I use 1/2 lb. mild sausage and 1/2 lb. spicy sausage and recipe includes already doubled onion, celery and carrot for extra vege's.

Cook noodles, set aside. Cook sausage with onions, celery, and carrots. Drain fat. Stir in tomatoes, paste, salt, oregano and 1st pepper. Simmer 30 min. Combine ricotta, eggs, parmesan, parsley and 2nd pepper. Place half the noodles in greased casserole pan. Spread with 1/2 cheese filling, 1/2 sliced mozzarella, and 1/2 meat sauce. Repeat layers. Bake uncovered at 375* for 30 min. Let stand 10 min. before serving.

Serving Size: serves 12 (large casserole pan)

Number of Servings: 12

Recipe submitted by SparkPeople user MARMEECHELLE.