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    Apr 2010
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    Default Italian Sausage Lasagna

    lasagna - Italian Sausage Lasagna
    2 (link) italian sausage, casings removed
    1/4 (cup) chopped onion
    1 garlic clove, minced
    1 (14.5 ounce) can diced tomatoes, undrained
    1/4 (cup) tomato paste
    3/4 (teaspoon) sugar
    1/2 (teaspoon) dried basil
    1/4 (teaspoon) salt
    1/8 (teaspoon) crushed red pepper flakes
    1/8 (teaspoon) pepper
    1 egg, beaten
    3/4 (cup) ricotta cheese
    1 (tablespoon) minced fresh parsley
    4 lasagna noodles, cooked and drained
    3/4 (cup) shredded part-skim mozzarella cheese
    1 (tablespoon) grated parmesan cheese

    Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. In a bowl combine the egg, ricotta and parsley.
    Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
    Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.


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