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Title: Lodestone Lasagne
Categories: Pasta Meat Main
Yield: 10 Servings
| 1 | c | Onion; chopped |
| 2 | Cloves Garlic; crushed | |
| 28 | oz | Can Crushed Tomatoes |
| 16 | oz | Can Crushed Tomatoes |
| 6 | oz | Can Tomato Paste |
| 1/4 | c | Fresh Parsley; minced |
| 1 | tb | Packed Light Brown Sugar |
| 1 | ts | Salt |
| 1 1/2 | ts | Dried Oregano |
| 1/4 | ts | Dried Thyme |
| 1 | Bay Leaf | |
| 1 | Whole Stalk Celery; leaves removed | |
| 2 | c | Water |
| 2 | lb | Italian Sausage; in casings |
| 1 | c | Water |
| 8 | oz | Lasagne Noodles; cooked al dente and drained |
| 1 | lb | Ricotta Cheese |
| 1 1/2 | lb | Mozzarella Cheese; sliced |
In a large saucepan, combine onion, garlic, tomatoes, tomato paste, parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 cups of water; simmer for 3 hours, stirring occasionally. Remove bay leaf and celery stalk.
In a large skillet, cook the sausage in the 1 cup of water over medium heat. Cook until water evaporates. Reduce heat to low and brown sausage for 5 minutes. Cut into 1/2" pieces. Add the sausage chunks to the sauce.
In a lightly greased 9 x 13" pan, layer half of the noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil. Baked in 350øF oven for 1 hour.
Source: Medford Mail Tribune Typed by Katherine Smith
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