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Can be made one day ahead. Refrigerate and bake 45 minutes instead.

Serves: 10

Preparation time:
Cooking time:


1 lb pork sausage
1/2 chopped onion
2 cloves garlic, minced
1 16 oz can chopped tomatoes
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 tsp basil, crushed
1 tsp salt
8 oz lasagna noodles
1 T evoo
2 eggs
2 1/2 cups Parmesiono Reggiano
3/4 cup grated Parmesan or Romano
2 T dried parsley
1 lb mozzarella cheese, sliced


Preheat oven to 375 degrees. Brown meat, onion, and garlic. Drain off fat. Stir in the undrained tomatoes and next four ingredients. Cover, simmer 15 minutes, stirring often. Meanwhile, cook noodles in boiling salted water with evoo added to the water. Drain and rinse. Beat eggs and ricotta with 1/2 cup Parmesan, the parsley, salt and pepper. Layer half of the noodles in a 9X13 dish and spread with 1/2 of the ricotta filling. Layer on Mozzarella. Add 1/2 of the meat suace. Repeat layers. Sprinkle with remaining Parmesan. Bake for 30 to 35 minutes.


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