Italian Lasagna

There is nothing timid about the flavors of this meaty lasagna. Hot Italian sausages are sandwiched between layers of ricotta, provolone and mozzarella cheeses, and embellished with a long-simmered tomato sauce seasoned with bacon and fennel.

• Calories: 755 Calories

Ingredients

• 2 eggs
• ⅓ cup milk
• 1 onion, chopped
• 2 pints part-skim ricotta cheese
• 1 teaspoon dried oregano
• 1 ½ teaspoons Italian seasoning
• 2 teaspoons chopped fresh parsley
• 9 thick slices bacon, diced
• 1 teaspoon fennel seed
• 2 (28 ounce) cans tomato sauce
• 2 pounds Italian sausage
• 1 (16 ounce) package lasagna noodles
• 8 slices provolone cheese
• 6 cups shredded mozzarella cheese

Recipe Instructions

Step 1

Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.

Step 2

Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.

Step 3

Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.

Step 4

Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.

Step 5

Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.