Hearty Lasagna Recipe

• 1/2 of a 1 pound pkg. Creamette Lasagna, uncooked
• 2 lbs. bulk Italian sausage
• 1 med. onion, minced
• 2 cloves garlic, chopped
• 1 (28 ounce.) can whole tomatoes, cut up (undrained)
• 1 (12 ounce.) can tomato paste
• 2 teaspoon sugar
• 2 teaspoon salt
• 1 1/2 teaspoon basil leaves
• 1 teaspoon crushed red pepper
• 2 (16 ounce.) containers Ricotta cheese
• 1 egg, beaten
• 1 tbsp. parsley flakes
• 1 teaspoon salt
• 4 c. shredded Mozzarella cheese (about 1 lb.)
• 1 c. grated Parmesan cheese

1. Prepare Creamette Lasagna according to package directions; drain.
2. In large skillet, combine sausage, onion and garlic.
3. Cook till sausage is no longer pink, stirring occasionally; drain.
4. Stir in next six ingredients.
5. Bring to boil.
6. Reduce heat; simmer 20 min.
7. In medium bowl, blend Ricotta, egg, parsley and salt.
8. Spread a thin layer of sauce in 13x9 inch baking pan.
9. Layer one-third each lasagna, remaining sauce, Ricotta mix, Mozzarella and Parmesan cheeses.
10. Repeat layers.
11. Cover.
12. Bake in a 375 degree oven till warm and bubbly, 45 min to 1 hour.
13. Let stand 5 min before cutting.
14. Garnish as desired.
15. Chill or possibly freeze leftovers.
16. 12 servings.

creamette lasagna, italian sausage, onion, garlic, tomatoes, tomato paste, sugar, salt, basil, red pepper, containers ricotta cheese, egg, parsley flakes, salt, mozzarella cheese, parmesan cheese

Taken from cookeatshare.com/recipes/hearty-lasagna-29311 (may not work)