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| This turned out better than I hoped. Just Delicious! |
1 Pound Loose Italian Sausage
1 Large Onion Chopped
1 TBS Chopped Garlic
1 Box of One Pound Lasagna Noodles ( break into Squares)
1 Jar of your Favorite Spaghetti Sauce 45 Ounces
1 Can 28 Ounce Chopped Tomatoes Include the Juice
1 Box 32 Ounce of Chicken Broth
Oregano, Basil, Fresh Parsley Chopped or Dried Parsley, Salt & Pepper to Taste. The Herbs I used 1 TBS of each but went small on the salt & pepper. Use what you like! For the Herbs you may use Italian Seasoning but I had fresh on hand!
3 Cups Shredded Mozzarella Cheese
15 Ounce or 32 Ounce Ricotta Cheese If you are dolloping Ricotta on top you will need the 32 Ounce
Brown the meat in a deep sauce pan along with the onion and garlic. Drain and return to the pot, Now add the tomatoes, the spaghetti sauce, and the broth. Bring to a boil. Break the noodles into squares and drop in the boiling pot. Stir each time you drop in some noodles. Stir and simmer until noodles are cooked about 12 minutes, but cook to the way you like your pasta. Now stir in all but 1 cup of the Mozzarella Cheese and 15 Ounces of the Ricotta Cheese stir until cheese is melted and blended, Stir in your herbs & seasoning and stir and cook another 10 minutes. Ladle into bowls and sprinkle the Mozzarella Cheese you set aside on top and put a dollop of Ricotta in the center and serve! Makes 6 big servings!
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