Dd's Lasagna

LASAGNA

 

2 tsp. olive oil

1 medium onion, chopped

1 small carrot, peeled, chopped

1 small stalk celery, chopped

4 cloves garlic, minced

1 # Italian sausage

15 oz can crushed tomatoes

2 TB tomato paste

1 TB sugar

2 tsp Italian seasoning

1/2 tsp garlic salt

1/4 tsp black pepper

* 6-9 sheets lasagna noodles, cooked according to package directions, drained

3 oz. cream cheese, softened

4 oz. fresh mozzarella cheese, shredded

2 TB parmesan cheese, grated

 

In a saucepot over medium heat sauté vegetables in olive oil until tender. Add sausage and mushrooms. Use a spoon to break up sausage into small pieces leaving some larger chunks. Stir in tomatoes, tomato paste, sugar and seasoning. Stir well; bring to a simmer. Reduce 

heat to low; simmer 30-40 minutes. Preheat oven to 350 degrees. 

To assemble, spread meat sauce in the bottom of baking pan* (using the sauciest sauce, not with any large portions of sausage). *I use a 9-inch loaf pan. Layer pasta on top of sauce. Top with teaspoonfuls of cream cheese. Top with mozzarella cheese. Spoon sauce over mozzarella cheese. Repeat layers **2-3 more times (**dependent on height of dish). Sprinkle with parmesan cheese. Cover or top loosely with aluminum foil sprayed with cooking spray. 

Bake 20 minutes. Remove foil; continue baking an additional 15 minutes until cheese is bubbly and browned. Allow to sit 10 minutes before serving. Serves 4.

Freeze any leftover sauce or use as a dipping sauce with garlic bread.