JOE'S SAUSAGE LASAGNA
INGREDIENTS
12 LASAGNA NOODLES, UNCOOKED
2 TABLESPOONS BERTOLLI EXTRA LIGHT OLIVE OIL
1 PACKAGE (16 OZ) JOHNSONVILLE ITALIAN GROUND SAUSAGE
1 MEDIUM ONION
2 GLOVES GARLIC CHOPPED
1 JAR 24 OZ OF MARINARA SAUCE
4 CUPS RICOTTA CHEESE
1 LG EGG
1/2 CUP GRATED PARMESAN CHEESE
2 CUPS FRESH CHOPPED SPINACH LIGHTLY PACKED
2 CUPS MOZZARELLA CHEESE,SHREDDED
1 TEASPOON DRIED OREGANO
DIRECTIONS
BRING A LARGE POT OF SALTED WATER TO BOIL
COOK PASTA TO AL DENTE - DRAIN- LIGHTLY OIL AND SET ASIDE
IN A MED SAUCEPAN, SAUTE THE SAUSAGE IN BERTOLLI OIL
CRUMBLING WITH A WOODEN SPOON, UNTIL NO LONGER PINK
ADD ONION - GARLIC
CONTINUE SAUTEING UNTIL SAUSAGE IS COOK THRU-ABOUT 4 MINUTES
ADD MARINARA SAUCE TO MIXTURE AND SET ASIDE
IN A MED BOWL, BLEND RICOTTA CHEESE
EGG AND 1/2 CUP GRATED PARMESAN CHEESE - CHOPPED SPINACH - SET ASIDE
COAT A 9X13 INCH BAKING DISH WITH OLIVE OIL
SPREAD 1 CUP SAUCE MIXTURE ON THE BOTTOM
TOP WITH 3 LASAGNA NOODLES
SPREAD 1/4 OF THE RICOTTA MIXTURE ON THE NOODLES
LAYER ON 1 CUP OF THE SAUCE MIXTURE
SPRINKLE 1/2 CUP MOZZARELLA CHEESE OVER THIS
REPEAT THIS PROCESS 3 MORE TIMES STARTING WITH THE NOODLES
FINISH WITH THE PARMESAN CHEESE SPRINKLE WITH OREGANO
PREHEAT OVEN TO 350 AND BAKE FOR 45 MINUTES UNTIL HOT & BUBBLY
LET STAND FOR 10 MINUTES BEFORE CUTTING