Too Cheesy Lasagna
1 1/2 lbs lean
6 links Italian sausage (hot or mild)
2 pkg. Lasagna noodles
2 med packages ricotta cheese
12 oz. shredded mozzarella
8 oz finely shredded parmesan cheese
8 oz provolone cheese (sliced)
4 oz finely shredded Romano cheese
1 large can of unseasoned tomato sauce
1 small can unseasoned tomato sauce
2 small cans of tomato paste
1 tbsp. black pepper
2 cloves garlic finely chopped
1 med. onion finely chopped
1 tsp oregano
1/2 tsp basil
1 tsp salt
Remove casing from Italian sausage, and brown with ground beef, 1 clove garlic,
and half of the onion.
While browning meat, boil noodles al dente.
Mix ricotta cheese, with a small portion of each of the other cheeses .
Mix both cans of sauce with remainder of onions, garlic, black pepper, oregano,
basil, and salt over simmer. Save 1/4 of the sauce and put to the side.
Drain meat, mix with larger portion of sauce.
In a baking pan cover bottom with single layer of noodles.
Cover noodles with meat mixture.
Cover meat mixture with a single layer of noodles.
Cover noodles with ricotta cheese mixture.
Cover ricotta cheese mixture with single layer of noodles.
Cover noodles with sauce and finally cover with remainder of shredded cheeses.
Bake in oven at 350° F. for 30 minutes or until cheese gets golden.