Internet, I am so leaned back on the couch right now because I'm stuffed from a great lasagna meal. If I do say so myself.
Here's the recipe:
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1 lb. Italian sausage
1 garlic clove, minced
1 Tbsp. crushed dried basil
1 tsp. salt
1 16-oz. can tomatoes
2 6-oz. cans tomato paste
8 oz. lasagna noodle
3 c. ricotta cheese
One-half cup freshly grated Parmesan cheese
2 Tbsp. minced fresh parsley
2 eggs, beaten
1 tsp. salt
One-half tsp. pepper
16 oz. mozzarella cheese, grated or thinly sliced
Directions: Brown meat slowly, then spoon off excess fat
Add next 5 ingredients and simmer, uncovered, for 30 minutes, stirring occasionally.
Cook noodles, drain, rinse and set aside
Combine remaining ingredients except the mozzarella cheese in a small bowl and set aside.
Grease a 13x9x2-inch baking dish.
Layer the ingredients 3 times in the following order: noodles, ricotta filling, mozzarella, then meat sauce. Save enough of the mozzarella to put on the top as the final layer. If you prefer thicker lasagna, you can layer only twice.
Bake in preheated 375 degree oven for 30 minutes. Let cool for 10 minutes before cutting and serving.