Skip to main content

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.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Lemon Bundt Cake with Cream Cheese Icing

  Source:  Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.
Post a Comment
Read more

Minny's Chocolate Pie

Minny's Chocolate Pie Source:  Food & Wine Ingredients: pie dough for 1 crust 1 1/2 cups sugar 3 tablespoons unsweetened cocoa powder 4 tablespoons butter, melted 2 eggs, beaten 3/4 cup evaporated milk 1 teaspoon vanilla extract 1/4 teaspoon salt whipped cream, for serving Directions: Prepare pie dough for baking in pie pan. Prick the crust lightly with a fork. Cover with parchment paper and fill with pie weights. Bake at 350 for 15 minutes, then remove weights and parchment and bake for 5 minutes more, just until the crust is dry but not brown. Meanwhile, whisk together all of the ingredients. Pour the filling into the pre-baked crust. Cover the edges with foil. Bake at 350 for 45 minutes, removing the foil for the last 5-10 minutes of baking.
Post a Comment
Read more

Buttermilk Syrup

Source:  Bombshell Bling Ingredients: 1 cup buttermilk 1 cup sugar 1/2 cup butter 1 tablespoon vanilla 1/2 teaspoon baking soda Directions: Heat the buttermilk, sugar and butter in a saucepan over medium heat, stirring often so the buttermilk doesn't curdle. When the mixture starts to bubble around the edges remove it from the heat and stir in the vanilla and baking soda. The mixture will bubble up. Serve over pancakes.   
Post a Comment
Read more