Lasagna Recipe
Ingredients x2
18 slices of bacon
2 onions chopped (however fine you like them)
2 Tablespoons of Fennel Seed
4 Teaspoons of Oregano
3 Teaspoons of Italian seasoning
3 cloves of Garlic (or as much or as little as you want)
4 - 28 oz cans of tomato sauce
4 pounds of Italian sausage
4 pints of part-skim Ricotta cheese (you can use regular if you want)
4 Eggs
2/3 cup of milk
4 tablespoons of Parsley
Sliced provolone cheese
Shredded Mozzarella cheese
Ingredients x1
9 slices of bacon
1 onion (chopped as finely as you want it)
1 teaspoons of fennel seed
2 teaspoons of Oregano
1 ½ Teaspoons of Italian Seasoning
2 cloves of garlic (or as much as you want)
2 - 28 oz cans of Tomato Sauce
2 pounds of Italian Sausage
2 pints of Part-skim Ricotta Cheese (you can use regular if you want)
2 eggs
1/3 cup of milk
2 Tablespoons of fresh Parsley (finely chopped)
Sliced provolone cheese
Shredded Mozzarella cheese
1.) cook the bacon, garlic and onion in a large pan over medium heat until browned.
2.) Stir in the fennel seed, 2 or 1 tablespoon of Oregano, the Italian seasoning and the Tomato sauce.
3.) cover and simmer on low heat for 4 to 6 hours.
4.) Cook the Italian sausage in a large skillet until it's brown, drain the sausage on paper towels and cut into one inch pieces.
5.) Mix the Ricotta cheese, eggs, milk, parsley and remaining Oregano in a bowl.
6.) Layer one cup of the sauce in a 9x13 inch pan, use two if using the first ingredient list, then lay one layer of uncooked lasagna noodles. After that a ½ cup of the cheese mixture, then a ½ cup of sausage pieces, 1/3 cup of Mozzarella cheese, a layer of provolone slices and finally 1/3 cup of sauce. Repeat until the pan is full, top with remaining noodles then spread the remaining sauce over the top and sprinkle wit the remaining mozzarella cheese.
7.) place in oven and bake for 1 ½ hours.
