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My review
Italian Lasagna
Cathy
"Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread."
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Ingredients
servings 755 calsOriginal recipe yields 15 servings (12 - 16 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
- Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
- Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
- Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 755 calories; 51 g fat; 34.4 g carbohydrates; 40.2 g protein; 156 mg cholesterol; 1702 mg sodium. Full nutrition
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Reviews
Read all reviews 76100 Ratings
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Most helpful positive review
10/29/2006
Wow, this is fabulous. Couple pieces of advice, though. Firstly, just use regular sausage. I don't understand why you'd want to use link sausage in a lasagna recipe. Secondly, DO NOT try to ...
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10/29/2006
Wow, this is fabulous. Couple pieces of advice, though. Firstly, just use regular sausage. I don't understand why you'd want to use link sausage in a lasagna recipe. Secondly, DO NOT try to ...
1/20/2003
overall, very tasty. but the sauce didn't yield a whole heck of a lot, so i would have to double the next time. i did add a bit of red wine to the sauce as it simmered (and i probably wouldn't...
12/29/2001
Very good. I used no boil lasagne noodles and made it up a day ahead. I added about a half pound of mushrooms as an extra layer. It took the full 1.5 hours and maybe a little more.
11/1/2006
i thought this recipe was great, not to mention the finished product itself.
8/30/2006
This Lasagna was great. My family loved it. I would suggest increasing the tomato sauce to another can. I did not have enough ricotta cheese so I used sour cream and it still tasted wonderful...
4/16/2007
Yummy! The sauce tasted so good! I added another can of tomates and had more then enough sauce. I didn't even need the extra sauce. I also used bulk sausage which was perfect, and used a very ...
3/26/2009
I knew this would be a great classic lasagna recipe. It turned out to be the perfect Italian lasagna. All my extended family--many of whom are food snobs--raved over it when I served it for a pa...
7/5/2007
I cut this recipe down to 8, it was impossible to cut in half. I only simmered the sauce about an hour due to time, it was delicous (didn't use fennel-didn't have any). I boiled the noodles & co...
4/30/2005
Best lasagne I've ever had! I cautiously made a half recipe, but it worked wonderfully in a 9x13 dish. With the reduced recipe, the lasagne wasn't piled as high, and with ready-to-bake noodles...