*  Exported from  MasterCook  *
                               Peppy Lasagna
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Italian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Italian sausage - casing
    1      can           Tomatoes - whole -- cut up
                         removed & crumbled
                         (16 oz. can) (2 cups)
                         (35 min left) -- (H)elp
                         imported -- if possible
    1      can           Tomato paste - imported
      1/2  cup           Celery - chopped
                         (6-oz. can)
      1/2  cup           Carrot - finely chopped
    1      teaspoon      Salt - optional -- or to
      1/2  teaspoon      Oregano - dried -- crushed
   10      ounce         Lasagna noodles - (I cook
      1/2  teaspoon      Pepper - freshly ground
                         the whole pound so I
                         have enough whole noodles
    3      cup           Ricotta - OR cream-style
                         to use)
                         cottage cheese
      1/2  cup           Parmesan cheese - imported
    2      tablespoon    Parsley - snipped
                         freshly grated
                         (35 min left) -- (H)elp
    2                    Eggs - beaten
   16      ounce         Mozzarella - imported
      1/2  cup           Onion - chopped
                         thinly sliced
 DIRECTIONS  ------------------------------------------------------------ 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 teaspoon 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-inch baking dish. 
Spread with half the cheese filling; add half the mozzarella, and half the meat
sauce.	Repeat layers.
 Bake, uncovered, in 375F oven for 30 minutes.  Let stand 10 to 15 minutes before
serving.  Cut into squares to serve.
 Serves 10 to 12. (35 min left), (H)elp, More? Note to unsuccessful lasagna
makers:  This recipe worked for a 14-year-old as written above! Note:  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 (35
min left), (H)elp, 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
 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>!  Converted by MMCONV
vers. 1.10
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