|
Prick the sausages all over with
a fork. Put in a frying pan with water. Cover, bring to a boil and
cook for 10 minutes. Uncover, prick again and cook until the water evaporates, turning the sausages to brown. Set aside.
Meat Filling
In a large pot, heat
oil, add onion and garlic cook until soft, stirring to
avoid burning garlic. Add ground beef; stir to break up meat
and cook until meat in no longer pink. Add remaining ingredients and
stir well. Add the sausages
Simmer about 45 minutes. Remove the sausages from the sauce and
slice into thin rounds
.
Ricotta Cheese Mixture
In a bowl, slightly beat
egg, add ricotta cheese, season with salt and pepper.
Cook the lasagna in boiling salted water until barely tender. Rinse in cold water. Toss with a bit of olive oil to keep from sticking.
Preheat the oven to 375°F [190°C]
Assemble
This recipe makes a lot. I use a large square roasting pan
but you could use a 9x13x2 inch [23x31x5 cm] along with another
smaller one, spread a thin layer of sauce. Layer in this
order, noodles slightly overlapping, all of the
ricotta cheese mixture, another layer
of noodles, half the mozzarella cheese, sliced
sausages, remainder of meat sauce. Top with rest of mozzarella
and sprinkle with Parmesan.
Bake
Cover
tightly with foil and bake for 45 minutes. Uncover and cook
for 15 minutes longer or until top is golden and lasagna
bubbling. Remove from oven and let it sit for 15 minutes
before cutting.
[Home]
[Recipes]
[Graphics]
[Tips & Tricks]
[Links]
[Venice]
[About Me]
[My Webrings]
[Dotty's Christmas Treats]
[My awards]
[Banner Exchange]
|