Lasagna toss
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Lasagna noodles; broken into large | |
| ; pieces | ||
| 1 | pounds | Hot Italian sausage; casings removed |
| 1 | Jar spaghetti sauce; (26 ounces) | |
| 1 | cup | Ricotta cheese |
| 2 | cups | Shredded mozzarella cheese; (8 ounces) |
| ½ | cup | Grated Parmesan cheese |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Black pepper |
Directions
Cook the noodles according to the package directions; drain. Meanwhile, in a soup pot, cook the sausage over medium-high heat for 6 to 8 minutes, or until no pink remains, stirring to crumble the sausage; drain. Add the noodles and the remaining ingredients; mix well. Reduce the heat to medium-low and cook for 6 to 8 minutes, or until heated through and the cheese is melted. Serve immediately.
Note: Sprinkle with a bit of chopped parsley before serving to give this an extra-fancy, extra-fresh look.
Air date: January 6, 1999.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.