* Exported from MasterCook * Peppy Lasagna Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Italian sausage - casing - removed & crumbled 16 oz Can whole tomatoes -- cut up, 6 oz Can tomato paste 1/2 c Celery -- chopped 1/2 c Carrot -- finely chopped 1 ts Salt -- or to taste (optional) 1/2 ts Dried oregano -- crushed 10 oz Lasagna noodles 1/2 ts Pepper -- freshly ground 3 c Ricotta or - cream-style cottage cheese 1/2 c Parmesan cheese -- - freshly grated 2 tb Parsley -- snipped 2 Eggs -- beaten 16 oz Mozzarella -- thinly sliced 1/2 c Onion -- chopped In skillet, cook sausage, onion, celery, and carrot until meat is lightly browned. Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano, and the first 1/4 ts pepper. Simmer, uncovered, 30 minutes, stirring occasionally. Cook lasagna according to package; drain well. Combine ricotta, Parmesan, eggs, parsley, and remaining pepper. Place half the noodles in a greased 13-1/2 x 8-1/2 x 1-3/4" baking dish. Spread with half the cheese filling; add half the mozzarella, and half the meat sauce. Repeat layers. Bake, uncovered, in 375 F oven for 30 minutes. Let stand 10 to 15 minutes before serving. Cut into squares to serve. Yield: 10 Servings Note: This recipe worked for a 14-year-old as written above! I can't remember where I got this recipe as it was early highschool. It was the first lasagna I ever made, and as I told some of you already, my father went all over town, getting me the best Italian sausage at Puglia's Grocery and freshly grated imported Parmesan and whole milk mozzarella at Central Grocery in the French Quarter. It was quite good and my dad loved it! I find most lasagna recipes, as I did this one, lacking in sauce, as I like them juicy. If any of you were to make this, as I did again many years later for Brian, I would recommend making more sauce by adding more Italian sausage, more tomato sauce (add some fresh tomatoes, peeled, seeded and chopped, or some sun-dried tomatoes), about 1/4 cup red wine, a clove or two of garlic, and a tad more seasoning. I would add a few drops of Tabasco or hot sauce as well as some Italian seasoning. If the sauce turns out too thick, I would thin with more red wine or some chicken broth for those of you who avoid alcohol. The funny thing about this dish is though it turned out great and my father raved, I was disappointed as I really wanted "traditional" Italian lasagna with ground meat sauce instead of the Italian sausage. The anise flavor of the Italian sausage was something I was not yet used to, and Puglia's sausage was heavy on the anise. I continued to make lasagna for my dad, but I don't think I ever made this type again. About 20 years later I made it for Brian when I got nostalgic about my father, and he, too, liked it better than the "traditional". Many bittersweet smiles that night! - - - - - - - - - - - - - - - - - -