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Potatoes, Rice, Pasta, etc.Pasta 'A' to 'L' pg 1LASAGNA RECIPES >>>>> >  Sausage Ricotta & Mozzarella Lasagna


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• 1 Large Onion - Chopped 
• 4 Cloves Garlic -Chopped 
• 1-1/2 pounds Crumbled Both Sweet and Hot Sausage 
• 1 Large Red Bell Pepper - Chopped 
• 2- 16 ounce Tomato Basil Sauce 
• 1/2 Cup Dry Red Wine 
• 15 ounces Part-Skim Ricotta (about 2 cups) 
• 1 Large Egg 
• 12 7x3 ½- inch no boil lasagna pasta sheets 
• 12 ounces Part-Skim Mozzarella 
• 1/4 cup Freshly Grated Parmesan Cheese 

Preheat oven to 375 degrees.

In a heavy pot, cook onions and garlic until softened. Add sausage and bell pepper and cook 2 mins, breaking up sausage. Add tomato sauce and red wine. Simmer 10 mins.

In a bowl lightly beat eggs.
In another bowl stir together ricotta, egg, salt and pepper. Grate mozzarella.

* Pour 1 cup sauce into a baking dish, 13x9x2-inches (sauce will no cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other.
* Spread about 2 cups sauce over pasta.
* Drop 1/3 of ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon.
* Sprinkle 1/4 of mozzarella over ricotta mixture.

Make 2 more layers in the same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining mozzarella.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of over for 20 mins.

Remove foil and bake lasagna 10 mins more, or until top is bubbling and golden.

Let lasagna stand 5 mins before serving. 

Courtesy of H.J. Heinz Co.



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