Preparation time: 30 mins
Cooking time: 70 mins plus standing
Difficulty: Easy - for beginners
Serves: 12-15 servings
â€¢1-1/4 cups chopped onion
â€¢3 to 4 garlic cloves, minced
â€¢2 teaspoons canola oil
â€¢5 cups crushed tomatoes
â€¢1 can (6 ounces) tomato paste
â€¢1 celery rib, chopped
â€¢1/4 cup minced fresh parsley
â€¢1 bay leaf
â€¢1 tablespoon brown sugar
â€¢2 teaspoons dried oregano
â€¢1-1/2 teaspoons salt
â€¢1/2 teaspoon dried thyme
â€¢1 pound bulk Johnsonville® Ground Sausage
â€¢6 lasagna noodles, cooked and drained
â€¢1 carton (15 ounces) ricotta cheese
â€¢1 pound sliced part-skim mozzarella cheese
â€¢1/2 pound sliced provolone cheese
â€¢In a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
â€¢ Meanwhile, in a skillet, cook sausage over medium heat until no longer pink; drain. Discard bay leaf from sauce. Set 1 cup aside. Add sausage to remaining sauce.
â€¢ Spread reserved sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, half of the sauce, ricotta, mozzarella and provolone. Repeat layers (dish will be full).
â€¢ Cover and bake at 350° for 60 minutes. Let stand 5 minutes before cutting. Yield: 12-15 servings.