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Author Notes: This is a great cold weather comfort food. It comes from a standard lasanga recipe, but made some changes to the meat and cheese, and replaced the sugar. —Uncle Ben
- 1 pound hot italian sausage
- 2 cups shredded buffalo mozeralla cheese
- 2 cups ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 4 tablespoons parsley, chopped
- 1 tablespoon basil leaves, chopped
- 1 tablespoon oregano leaves, chopped
- 8 wheat lasagna noodles
- 14 ounces whole canned tomatoes
- 14 ounces tomato sauce
- 1 teaspoon honey
- Cook sausage, onion, and garlic is a skillet until sausage is no longer pink. Drain the juice if you want to be healthy, leave it in if you want more flavor.
- Add the basil, 2 tablespoons parsley, honey, whole tomatoes (cut them into inch long pieces with kitchen scissors) and tomato sauce. Simmer uncovered until sauce thickens -- should take 30-45 minutes.
- Preheat oven to 350 degrees F. Cook lasagna noodles (it helps to add olive oil to the boiling water).
- Mix ricotta cheese with 1/4 cup parmesan cheese, oregano, and 2 tablespoons parsley.
- Once sauce is finished, put 1/2 the sauce into a rectangular baking dish (13 x 9 x 2 -- or something close to it). Then layer on 4 noodles. Spread on 1/2 the ricotta cheese mixture on the noodles. Repeat this step again, and put the remaining 1/4 cup of parmesan cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes. Let stand for 15 minutes before you serve.