Lasagna

(There are 2 parts to this recipe, make sure you look at both parts)

Lasagna Sauce
2 lb. sausage
2 T. olive oil
3 garlic cloves
4 1/2 t. oregano
1 onion
2 1/2 t. basil
3 1/2 t. parsley
2 1/2 t. garlic powder
Salt & pepper to taste
2 t. cajun seasoning
2 t. sugar
(1) 28 oz. can tomato sauce (¾ ) can water
(2) 6 oz. tomato paste (2 cans water)
(1) 16 oz. diced tomatoes
2 cans mushrooms

Chop 3 garlic cloves, add garlic to olive oil & cook until garlic
bubbles. Add the onion, turn to medium low. Simmer on low heat about
5 minutes. While simmering, add other ingredients & mix well. Stir
every couple minutes. Do this for about 10 minutes. Cover and simmer
an additional 10 minutes.

Lasagna Filling
6 lasagna noodles
1 pkg. Italian seasoning
(2) 8 oz. blocks Mozzarella cheese
1 pkg. shredded Mozzarella
1 lb. Ricotta cheese
1 C. Parmesan cheese
1/4 C. parsley
1 t. basil
Dash pepper
Dash salt
Olive oil
Egg

Combine ricotta cheese, egg, mozzarella, ½ cup. Parmesan cheese, ¼
cup parsley, dash black pepper & 1 t. basil. Mix well with fork &
set aside. Spoon small amount of lasagna sauce on bottom of pan.
Layer noodles, then dollop lasagna filling about 2" apart; carefully
spread out. Top with mozzarella cheese slices, spoon lasagna filling
on top of this. Sprinkle ½ of the Parmesan cheese mixture on top of
this. Repeat process. Cover pan. Cook 45 minutes. Remove foil & cook
10 more minutes. Take out and let sit 10 more minutes before serving.







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