Categories: Pasta

Ingredients

• 12 oz. bulk Italian sausage
• 1 cup chopped onion
• 2 garlic cloves, minced
• 14.5 oz. can diced tomatoes, undrained
• 8 oz. can tomato sauce
• 1 tbsp. dried Italian seasoning, crushed
• 1 tsp fennel seeds, crushed
• 1/4 tsp pepper
• 6 dried lasagna noodles
• 1 egg
• 15 oz. ricotta
• 1/4 cup grated Parmesan
• 1 1/2 cups shredded mozzarella
• Grated Parmesan

Directions

1. For sauce, in a large saucepan, cook sausage, onion, and garlic until meat is brown. Drain off fat.

2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds, and pepper into meat mixture. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally.

3. Meanwhile, cook lasagna noodles in a large amount of boiling water for 10-12 minutes or until tender but still firm. Drain; rinse with cold water. Drain.

4. For filling, in a medium bowl, beat egg; stir in ricotta and the 1/4 cup Parmesan. Set aside.

5. Preheat oven to 375. Spread about 1/2 cup of the sauce over the bottom of a 2-qt rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella. Repeat layers. Sprinkle additional Parmesan over top.

6. Place baking dish on a baking sheet. Bake for 30-35 minutes or until heated through. Let stand for 10 minutes before serving.

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