Hy-Vee Recipes and Ideas

Directions

1. Step1
   Cook lasagna noodles according to package directions, using shortest cooking time. Drain and rinse with cold water; set aside.
2. Step2
   For sauce, in a large skillet cook sausage and onion over medium heat until sausage is brown, breaking up sausage into uniform pieces. Drain if necessary. Add tomatoes, tomato paste, water, 1/4 cup parsley, garlic, basil, salt, oregano, rosemary, black pepper and crushed red pepper. Bring to a boil; reduce heat. Simmer, covered, 20 minutes.
3. Step3
   Meanwhile, in a medium bowl combine eggs, ricotta, 1/2 cup Parmesan and remaining 1/4 cup parsley.
4. Step4
   Spread 1 cup of the tomato mixture in the bottom of a 9-by-13-inch baking dish. Arrange 3 of the cooked noodles over the sauce. Top with one-third of the ricotta mixture, one-fourth of the mozzarella and 1-1/3 cups of the sauce. Repeat twice. Top with remaining noodles, sauce, mozzarella and remaining1/4 cup Parmesan. Cover tightly with foil.
5. Step5
   To serve tonight, preheat oven to 350 degrees. Bake, covered, for 40 minutes. Uncover and bake about 20 minutes more or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.
6. Step6
   To freeze for later, wrap foil-covered lasagna securely with plastic wrap. Label and freeze up to 3 months. Thaw in refrigerator for 36 to 48 hours. Remove plastic wrap, leaving foil on dish. Bake, covered, in a 350 degree oven for 1 to 1-1/2 hours. Uncover and bake about 20 to 30 minutes more or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.