How to make it

  • Preheat oven to 350, rack in the middle
  • Beat the egg and then mix into the ricotta and add the parsley.
  • In the bottom of a three quart lasagne pan ladle in some of the sauce which the sausage has been mixed into.
  • Crosswise, lay five strips of the lasagne, side by side, so they go up the sides of the pan, let edges dangle.
  • Over the pasta spread a layer of the ricotta mix.
  • Ladle the tomato sauce with sausage over that and then top with some slices of mozzerella.
  • Next spread four strips of the lasagna lengthwise and then repeat the fillings.
  • Continue these layers with the alternate directions of the pasta.
  • Top with some of the sauce, slices of cheese, and then sprinkle grated parmesan.
  • Trim the edges of the pasta that are dangling over the side to be flush with the top of the baking dish.
  • Loosely cover with foil and bake for one hour.
  • Let stand about ten minutes to settle.
  • You'll notice this cross layering of the pasta makes the lasagne easy to serve.
  • Mangia

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