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Story behind the recipe: Growing up my mom made us this tasty lasagna from her 1970s edition of the Betty Crocker’s Cookbook. She made some changes to the recipe to suit our specific likes, but I’ve listed it here how it is in the book. That is what makes this recipe so fabulous, you can adjust it to your specific preference. Enjoy!

Description of the dish: This is a super yummy lasagna recipe and it isn't hard to make. Also, it is easily adjustable for specific likes or needs. This is also great to prep the night before a gathering and just put into the oven when guests are arriving.

This recipe makes 8 servings (depending on the portion size).

Time to prep: 1 hour and 10 minutes

Time to cook: 2 hours and 10 minutes

Ingredients:

• 1 lb bulk Italian pork sausage
• 1 medium onion, chopped (1/2 cup) Save $
• 1 clove garlic, crushed
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
• 1 teaspoon sugar
• 2 cups Muir Glenâ„¢ organic diced tomatoes (from 28-oz can), undrained
• 1 can (15 oz) Muir Glenâ„¢ organic tomato sauce
• 12 uncooked lasagna noodles (12 oz)
• 1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
• 2 cups shredded mozzarella cheese (8 oz)
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

1. In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350°F. Cook and drain noodles as directed on package.
4. In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5. Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6. Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Recommended side dishes: Garlic bread

Submitted by: Lauren Thompson, Staff Council/Human Resources

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