Sausage Lasagna
Author: 
 
Ingredients
  • 1 pound hot Italian sausage
  • 1 pound mild Italian sausage
  • ¾ cup chopped onion
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 Tablespoons chopped parsley
  • 1 Tablespoon dried basil
  • 1 teaspoon table salt
  • 1 teaspoon white granulated sugar
  • ¼ teaspoon ground black pepper
  • 8 ounces lasagna noodles
  • 1 Tablespoon olive oil
  • 2 teaspoons salt
  • 4 quarts boiling water
  • 1 pound ricotta cheese
  • 2 egg yolks
  • 2 Tablespoons chopped parsley
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¾ pound mozzarella cheese, sliced
  • ½ cup grated Romano cheese
Instructions
  1. Remove casing from Italian sausage. Cook and stir sausage in a skillet over medium heat until browned. Drain off fat.
  2. Cook and stir onion and garlic in 1 Tablespoon olive oil in Dutch oven over high heat until hot, about 3 minutes. Stir in cooked sausage, tomatoes, tomato sauce, tomato paste, 2 Tablespoons parsley, the basil, 1 teaspoon salt, the sugar, and ¼ teaspoon pepper. Heat to boiling; reduce heat. Simmer, uncovered, until mixture is consistency of spaghetti sauce, about 1 hour.
  3. Add lasagna noodles, 1 Tablespoon olive oil, and 2 teaspoons salt to the boiling water. Boil gently until noodles are tender, 10-12 minutes. Drain; rinse in cold water.
  4. Mix ricotta cheese, egg yolks, 2 Tablespoons parsley, 1 teaspoon salt, and ¼ teaspoon pepper.
  5. Heat oven to 350 degrees F. Pour one-third of the meat sauce into greased 9-by-13-inch baking dish. Layer half of each of the noodles, the remaining meat sauce, the ricotta cheese mixture, and the mozzarella cheese slices on top. Repeat with remaining ingredients. Sprinkle with the Romano cheese. Bake uncovered for 45 minutes. Let stand 13 minutes before serving. Serves 10-12.
Recipe by The Culinary Cellar at http://theculinarycellar.com/sphere-magazine-january-february-1977/