Sardinian Lasagne

Serves: 9
Total Calories: 501


Meat Sauce:
1 pound bulk Italian sausage
1/2 pound ground beef
2 cloves garlic minced
2 (16-ounce) cans Italian plum tomatoes with basil
2 teaspoons basil dried, crushed
1 teaspoon oregano dried, crushed
1 teaspoon salt
1 (10 1/2-ounce) can tomato purée
1/2 teaspoon sugar
* See note below.
8 ounces lasagna noodles homemade or commercial lasagne noodles
1 (12-ounce) package mozzarella cheese sliced
* See note below.
* Part two.
3 eggs
1 cup ricotta cheese whole milk
1 cup cottage cheese dry
2/3 cup Romano cheese grated or Parmesan cheese
1/4 cup parsley minced fresh
Salt to taste
1/2 teaspoon black pepper freshly ground


* In a large skillet or Dutch oven, brown sausage, ground beef, and garlic drain off excess fat. Chop tomatoes add with juice, basil, oregano, salt, tomato purée, and sugar to skillet mixture. Bring to boil stir well and simmer, partially covered, for 30 minutes, stirring often until very thick remove from heat. * Cook homemade lasagne noodles according to instructions in January recipe or cook the commercial noodles according to package instructions. Set aside. Separate cheese slices and set aside. Cheese Filling:
*In a medium bowl, beat eggs and blend in remaining ingredients. Set aside.

To assemble: Spread a thin layer of Meat Sauce in the bottom of a greased 9 x 13-inch baking dish. Layer half of the lasagne noodles over sauce, cover with half of the Cheese Filling, half of the remaining Meat Sauce, and half of the mozzarella cheese slices. Repeat layers adding last of the mozzarella cheese to top. Bake in a preheated 375° oven for 30 to 40 minutes or until hot and bubbly. Let stand 10 minutes before cutting into serving pieces.

Nutritional Facts:

Serves: 9
Total Calories: 501
Calories from Fat: 120

This Sardinian Lasagne recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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