-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 755Original 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 80105 Ratings
-
-
-
-
-
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 ...
Most helpful
Most positive
Least positive
Newest
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...