Jen's Lasagna

Ingredients



12 ounces

bulk Italian or pork sausage or ground beef (you can also do 1/2 of each)

1 cup

chopped onion (1 large)

2 cloves

garlic, minced

1 14 1/2 ounce can

diced tomatoes, undrained

1 8 ounce can

can tomato sauce

1 tablespoon

dried Italian seasoning, crushed

1 teaspoon

fennel seeds, crushed (optional)

1/4 teaspoon

black pepper

6

dried lasagna noodles

1

egg, beaten

1 15 ounce container

ricotta cheese or 2 cups cream-style cottage cheese, drained

1/4 cup

grated Parmesan cheese

6 ounces

shredded mozzarella cheese 

Grated Parmesan cheese (optional)

For sauce, in a large saucepan cook sausage, onion, and garlic until meat is brown. Drain.
2.

Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
3.

Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.
4.

For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.
5.

Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.
6.

Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
7.
Makes 8 servings