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Italian Lasagna


"Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread."
Original recipe yield: 12 - 16 servings.
Servings:
15

INGREDIENTS:

  • 9 thick slices bacon, diced
  • 1 onion, chopped
  • 1 teaspoon fennel seed
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons Italian seasoning
  • 2 (28 ounce) cans tomato sauce
  • 2 pounds Italian sausage
  • 1 (16 ounce) package lasagna noodles
  • 2 pints part-skim ricotta cheese
  • 2 eggs
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1/3 cup milk
  • 8 slices provolone cheese
  • 6 cups shredded mozzarella cheese

DIRECTIONS:

  1. Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
  2. Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
  3. Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
  4. Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
  5. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.