Untested, but doesn't seem too bad.
At fancy grocery:
1 cup ricotta
1 Tbsp red pepper flakes
2 Tbsp basil
2 Tbsp Italian parsley
2 Tbsp thyme
2 Tbsp oregano
At regular grocery:
1/2 lb Italian sausage
3/4 cup shredded mozzarella
garlic (3 cloves, minced)
2 14oz cans diced stewed tomatoes
6 lasagna pasta noodles
Cook the pasta noodles al dente.
Crumble, saute and drain the sausage. When it's kind of cool, mix with the ricotta and 1/2 cup of the mozzarella.
Clean out the pan and saute the garlic, herbs and spices in a little olive oil. Add the tomatoes and bring to a simmer. Set aside.
Layer: Tomato mix; 2 noodles; Sausage mix; noodles; tomato mix; sausage mix; noodles; tomato mix; extra mozzarella.
Bake 25 minutes at 350.
2 comments:
Try "oven-ready" Ronzoni noodles. Thinner, so layer more of them in there.
and soak them in hot salted water first. I don't see why this couldn't be done in the baking dish itself, before assembly, to save cleanup.
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