Italian Sausage Lasagne
Ingredients
1 C. onion; chopped
2 cloves garlic; crushed
28 ounce can crushed tomatoes
16 ounce can crushed tomatoes
6 ounce can tomato paste
1/4 C. fresh parsley; minced
1 Tbsp. packed light brown sugar
1 tsp. salt
1 1/2 tsp. dried oregano
1/4 tsp. dried thyme
1 bay leaf
1 whole stalk celery; leaves removed
2 C. water
2 pound italian sausage; in casings
1 C. water
8 ounce lasagna noodles; cooked al dente and drained
1 pound ricotta cheese
1 1/2 pound mozzarella cheese; sliced
Cooking Instructions
In a large saucepan, combine onion, garlic, tomatoes, tomato paste, parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 C. of water; simmer for 3 hours, stirring occasionally. Remove bay leaf and celery stalk. In a large skillet, cook the sausage in the 1 C. of water over medium heat. Cook until water evaporates. Reduce heat to low and brown sausage for 5 minutes. Cut into 1/2 inch pieces. Add the sausage chunks to the sauce. In a lightly greased 9 x 13 pan, layer half of the noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil. Baked in 350 oven for 1 hour.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)