Lasagne

6 cloves garlic
1 28 oz can Muir Glen Chunky Tomato Sauce
4 fresh whole tomatoes, parboiled with skins removed
1/2 tsp cayenne pepper
2 Tbsp Oregano
1 tsp sugar
1.5 lb Italian Sausage
1/4 cup onion
9 pieces cooked lasagne
1 3/4 cup Ricotta Cheese
5 oz grated parmesan, asiago and romano cheese
5 oz grated parmesan, asiago and romano cheese
I egg
4 cups Mozzerella Cheese

Saute garlic in olive oil until brown; add canned tomato sauce and 4 fresh (skinned) tomatoes; add cayenne pepper and oregano. Simmer on med low until tomatoes soften and combine with rest of sauce - about 45 min.

Saute online in olive oil until translucent and add sausage. Cook thoroughly. Add to sauce and continue to cook for 30 minutes.

Cook lasagne according to package instructions.

Mix Ricotta, egg and parmeson, asisago and romano cheeses.

Spoon minimal sauce on bottom of lasagne pan to keep pasta from sticking. Add 1st layer of pasta (3 pieces). Spread evenly with 1/2 of Ricotta mixture. Add 2nd layer of pasta. Spoon over 1/2 of the sauce, 1/2 of the Mozzerella and 1/2 of the 2nd parmeson, asiago and romano cheese; Add the final layer of pasta. Spread remainder Ricotta mixture and top with remaining sauce. Sprinkle remaining cheeses evenly across top.

Cover with tin foil and bake at 375 degrees for 45 minutes. Remove tin foil and continue to cook for 15 minutes. Remove for oven and allow to set for 15 minutes before serving.



Number of Servings: 8

Recipe submitted by SparkPeople user LREISDORPH.