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Description
From Elizabeth
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. hot Italian sausages (can substitute mild Italian sausages, or omit completely; I often make half the lasagne with the hot sausages and the other half meatless)
- 10 lasagne noodles (about 1/2 pound)
- 1 lb. mozzarella (diced)
- 1 lb. ricotta
- 1 cup grated Parmesan (use the real thing, either domestic or imported, not the stuff in a can)
- 5 cups tomato sauce (homemade, *, may substitute high-quality commercial sauce)
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Directions
- Prick each sausage several times with a fork
- Cook 15 minutes in an inch of boiling water in a covered skillet, then drain liquid, remove cover, and sauce about 5 minutes until browned
- Cool on paper towels (to absorb grease), then cut into 1-inch slices
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