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Lasagna


Ezra, enjoying lasagna!

Lasagna

Source: Joanna Knox and Nancy Craddock

Ingredients:
1 pound hot breakfast sausage
1 large onion, diced
1 teaspoon minced garlic
1 15 oz. can tomato sauce
1 can tomato paste
1 tablespoon sugar
1 tablespoon dried oregano
1 tablespoon dried basil
salt
water
parmesan cheese
lasagna noodles
sour cream
mozzarella, grated

Directions:
Brown the sausage with the onion. Add the garlic for the last minute. Drain the grease and return to the pot. Add the tomato sauce and paste, sugar, oregano, basil and salt to taste. Add water to make the sauce as thick or thin as you like. If you're trying to make the sauce go farther, like when using 3 layers of noodles instead of two, add more water. Add 1/3 cup parmesan cheese to the sauce. Allow the sauce to simmer while the lasagna noodles cook. After draining the noodles, return them to the pot and cover with cold water so they won't stick. Choose your pan size. This recipe makes enough for 1 9"x13" pan or 2 8" square pans. Spray the bottom of your baking dish with cooking spray. Place a layer of noodles on the bottom of the pan. Cover with sauce. Spoon sour cream over the sauce and spread it around. Sprinkle with mozzarella and parmesan cheese. Repeat with one or two more layers, depending on your preference and how thin you made your sauce. Bake at 350 for 30-60 minutes, depending on how dark you would like the cheese to get. You can also turn on the broiler to speed up the cooking time.

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