JOY BEHAR LASAGNA RECIPE RECIPE

Steps:

• Preheat the oven to 400 degrees F position the oven rack in the middle. Soak lasagna noodles in hot tap water 20 minutes Then dry them in paper towels while you cook your sauce TO MAKE THE SAUCE: Heat the olive oil in a large saucepan, add chopped onion. Cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Add tomato paste, dont burn ,stirring constantly Add the crushed tomatoes, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes. TO COOK THE SAUSAGE: Have a roll of it in casing. Add a little water to pan prick casing so fat comes out for 10 to 15 minutes When done cut into coins TO PREPARE THE CHEESE FILLING: While the sauce and sausage are cooking, make the cheese filling. In a large bowl, combine ricotta, one cup of Parmesan, the beaten eggs, chopped parsley, sea salt and freshly ground black pepper. Set aside. TO ASSEMBLE THE LAYERS: Ladle one-third of the meat sauce into a 9"x 13"x 2" casserole Spread a ladle of sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, 1/2 the sausage ,half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, sausage ,ricotta and the remaining sauce. TO BAKE: Sprinkle with the remaining 1/4 cup of Parmesan on top and bake uncovered for 35 minutes, or until the sauce is bubbling.

Steps:

• Preheat the oven to 400 degrees F position the oven rack in the middle. Soak lasagna noodles in hot tap water 20 minutes Then dry them in paper towels while you cook your sauce TO MAKE THE SAUCE: Heat the olive oil in a large saucepan, add chopped onion. Cook over medium-low heat until translucent (about 5 minutes). Add the garlic and stir for one more minute. Add tomato paste, dont burn ,stirring constantly Add the crushed tomatoes, oregano, basil, sea salt, and freshly ground black pepper. Simmer uncovered over medium-low heat for 20 minutes. TO COOK THE SAUSAGE: Have a roll of it in casing. Add a little water to pan prick casing so fat comes out for 10 to 15 minutes When done cut into coins TO PREPARE THE CHEESE FILLING: While the sauce and sausage are cooking, make the cheese filling. In a large bowl, combine ricotta, one cup of Parmesan, the beaten eggs, chopped parsley, sea salt and freshly ground black pepper. Set aside. TO ASSEMBLE THE LAYERS: Ladle one-third of the meat sauce into a 9"x 13"x 2" casserole Spread a ladle of sauce over the bottom of the dish. Then add approximately half the pasta (in one layer, cover the sauce with the noodles), half the sliced mozzarella, 1/2 the sausage ,half the cheese mixture, and one third of the sauce. Add another single layer of noodles, mozzarella, sausage ,ricotta and the remaining sauce. TO BAKE: Sprinkle with the remaining 1/4 cup of Parmesan on top and bake uncovered for 35 minutes, or until the sauce is bubbling.