Italian+Lasagna

Caroline Todd

** Italian Lasagna ** 1 onion, chopped 1 teaspoon fennel seed 1 teaspoon dried oregano 1 1/2 teaspoons Italian seasoning 2 (28 ounce) cans tomato sauce 2 pounds Italian sausage 1 (16 ounce) package lasagna noodles || 2 pints part-skim ricotta cheese 2 eggs 2 teaspoons chopped fresh parsley 1 teaspoon dried oregano 1/3 cup milk 8 slices provolone cheese 6 cups shredded mozzarella cheese ||
 * Ingredients:**
 * 9 thick slices bacon, diced

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 * Directions:**
 * 1) Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
 * 2) Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
 * 3) Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
 * 4) Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
 * 5) Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
 * History**

- The name Lasagna was formed from the Greek term “lasagnum,” meaning dish or bowl.


 * Time when it is eaten**

- Lasagna is typically eaten as a meal for dinner.