Preheat oven to 350 degrees F. Crumble sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil. Bring to a boil. Reduce heat to low; cook for 10 to 15 minutes.combine ricotta cheese, Romano cheese and egg in small bowl. Layer in one 13x9 inch or two 8 - 9 inch square baking dishes as follows: 1/3 lasagna noodles, 1/2 meat sauce, 1/3 lasagna noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese; cover. Bake for 40 minutes. Uncover; bake for an additional 15 minutes or until bubbly and cheese is melted.
Prepare and assemble lasagna as above. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350 degrees F. Bake for 40 minutes. Uncover; bake for 15 minutes or until bubbly and cheese is melted.
NOTE: This makes quite a lot, so you might want to freeze half for later. Serve with a crusty hot garlic bread.
By Connie from Oden, Arkansas
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