Title: Lumpy Lasagna
Categories: Pasta Main
Yield: 8 Servings
| 1 | lb | Lasagna noodles, cooked to el dente, drained |
| 3/4 | lb | Sweet Italian Sausage, out of casing, cooked, drained |
| 2 | lg | Cans commercial spaghetti sauce, or 4 cups home made |
| 16 | oz | Ricotta cheese |
| 1/2 | c | Parmesan cheese |
Bring 2 quarts water to a rolling boil; add lasagna noodles and cook
til tender, but underdone. Drain and set aside.
Saute Italian sausage until well cooked, drain, and add to your
favorite spaghetti sauce. (I prefer home made, but good commercial sauces
will do fine). Simmer for 30 minutes or more to blend flavours.
In a 13 x 9 x 2 baking dish (I use 2-8" square baking dishes and serve
one today and freeze the other for another meal), spread a little tomato
sauce. Layer the lasagna noodles, slightly overlapping one another. Spoon
the sauce and Italian sausage mixture onto the noodles, spreading evenly.
Add small clumps of ricotta cheese, followed by parmesan. Add lasagna
noodles, and repeat the layering process, ending with the sauce sprinkles
with parmesan.
Bake in a 350-degree oven for 45 minutes or until bubbly and lightly
browned on top.