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Lasagna Cucina


  • 1 package (8 oz) lasagna noodles, cooked and drained
  • 8 ounces mild Italian sausage
  • 1 can (14.5 oz.) recipe-ready tomatoes, diced, undrained
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  • 2 cans (6 oz. ea.) Italian tomato paste
  • 1 cup water
  • 2 beef bouillon cubes
  • 1/2 tsp. dried basil, crushed
  • 1 (15 oz.) container ricotta cheese
  • 1/4 cup Romano cheese, grated
  • 1 large egg
  • 3 cups (12 oz.) mozzarella cheese, shredded, divided


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.


To Freeze Ahead

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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