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Sunday, December 30, 2012
Italian Lasagna
1 lb Italian Sausage
1/2 cup Onion chopped
3 15 oz. cans Italian Style Tomato Sauce
2 tsp. Dried Basil
1/2 tsp. Salt
2 cups Mozzarella Cheese shredded
15 oz. Ricotta Cheese
1 cup Grated Parmesan Cheese
15 Lasagna Noodles
Brown sausage and onion over medium heat until sausage is no longer pink; drain.
Stir in tomato sauce, basil and salt.
Mix 1 cup of mozzarella, the ricotta and Parmesan cheeses.
Spoon one fourth of the sausage mixture into the Bean Pot; top with 5 noodles, broken into pieces to fit. Spread with half the cheese mixture. Repeat layers.
Cover and bake at 325 degrees for 11/2 hours or until
noodles are tender.
Sprinkle top with remaining mozzarella cheese. Cover and let stand about 10 minutes until cheese is melted.
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