Homemade Lasagna with Italian Sausage
 
Prep time
Cook time
Total time
 
This recipe freezes beautifully and makes two 9in. x 6½ in. x 2¾ in. lasagnas.
Author:
Serves: 4-6
Ingredients
  • 3 tsp extra virgin olive oil
  • ½ large onion, diced
  • 3 cloves garlic, minced
  • 3 links Italian sausage, removed from casing and crumbled
  • 1 28oz can crushed tomatoes
  • ¾ can of water (use crushed tomato can)
  • 3 tsp salt
  • 2 tsp crushed pepper
  • 1 tsp black pepper
  • 10 fresh basil leaves, chopped
  • 2 tsp fresh curly parsley
  • 1 tsp oregano
  • Splash of red wine
  • 24 sheets oven ready lasagna
  • 1 8 oz. bag mozzarella cheese
  • 1 cup grated Parmesan cheese
Instructions
  1. In a large pan, saute onions and garlic on medium heat in evoo. Cook for five minutes.
  2. Place sausage in pan and cook until browned, stirring frequently for five minutes.
  3. Once browned, stir in the crushed tomatoes, water, salt, crushed pepper, black pepper, basil, parsley, and oregano. Add a splash of red wine and a good handful of parmesan cheese.
  4. Reduce heat to low and partially cover the pan while it simmers. Cook for 1-2 hours so that the flavors have a chance to marry.
  5. To assemble the lasagnas, place a layer of tomato sauce on the bottom then three sheets of lasagna. Layer with a couple spoonfuls of tomato sauce and sprinkle mozzarella and parmesan. Repeat until you have four layers of lasagna and top it off with some tomato sauce and a sprinkle of parmesan cheese.
  6. Cover each tin of lasagna with foil and place in freezer for up to a month. To cook, thaw in the fridge for 24 hours and bake on 350 for 45 minutes to one hour. To cook frozen, bake on 350 for about 70 minutes until thoroughly heated. Remove the tin foil from the lasagna for the last few minutes of cooking to get the cheese nice and bubbly!
Recipe by Keys to the Cucina at https://keystothecucina.com/2014/08/20/homemade-frozen-lasagna-with-italian-sausage/