Three-cheese Lasagne with Italian Sausage

An easy lasagne that will feed an army

My mother's been waiting for me to send her this recipe for ages. Figured if I was going to type it up, I might as well share.

This is a BIG recipe and very filling. It will probably serve eight, at least. Two people will have dinner and lunches for three or four days. Should freeze well, but I haven't tried it.

Prep time, about 30 minutes. Bake time, 1h 15 min.

Start with: 1-1/2 to 2 pounds Italian sausage. I like Mendolia's, which I believe is local to Kansas City. If you buy links, remove the casings and chop up the insides. Cook the meat in a medium-hot skillet with a little water and olive oil. Don't let it get brown. Break it up into smallish bits. Throw in some minced sweet onion.

Add a 12 oz jar of tomato sauce, any brand or flavor that you like. Also add an 8-oz can of diced tomatoes, with or without seasoning. Add more Italian Seasoning if needed. Simmer this for a few minutes.

Combine a 16-oz carton of full-fat ricotta cheese with:

In a 9x12 baking dish or sheet cake pan, put down a layer of reduced-carb lasagne noodles. (Dry noodles, you may notice, do not fit well into a pan. I lay three long ones side-by-side and then break off a forth to lay across one end.)

On top of the noodles, ladle in half of the meat-tomato mixture. Drop spoonfulls of the ricotta mixture on top; smooth out a little. Repeat layering with noodles, sausage, and the second half of the ricotta. Top with extra mozzerella. Sprinkle with parsley.

Cover pan with foil and bake at 350 degrees for 1 hour. (Place a drip pan underneath because it tends to overflow.) Remove foil and bake for 15 min. more. Remove from oven and let sit while you make salad.

Enjoy! Better the next day.


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