Lasagne

Ingredients

• 12 lasagne noodles
• 1 pound bulk Italian sausage meat
• 1 medium onion, diced
• 3 garlic cloves, diced
• 45 oz crushed tomatoes (e.g. 3 x 15 oz cans)
• 12 oz tomato paste (e.g. 2 x 6 oz cans)
• 2 large zucchinis (approximately ½ pound each), chopped
• 4 oz spinach (2-3 handfuls), chopped
• 1 bunch of fresh parsley, finely chopped
• 1 cup water
• 2 Tablespoons sugar
• 1 Tablespoon dried basil
• 2 Tablespoons dried oregano
• 1 egg
• 32 oz ricotta cheese
• 3 cups shredded Mexican style cheese blend
• Salt to taste
• Pepper to taste

Directions

1. Lightly grease the bottom and sides of a 14" x 10" baking dish.
2. To prepare the sauce, cook sausage, onion and garlic over medium heat in a Dutch oven for 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Stir in tomatoes, tomato paste, chopped spinach, chopped zucchinis, basil, oregano, water, sugar, half the finely chopped parsley, 1 teaspoon salt, ½ teaspoon pepper, and bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
3. In a small bowl, mix the egg, ricotta cheese and remaining parsley.
4. Cook lasagne noodles according to package directions and drain.
5. Preheat oven to 375°.
6. In the baking dish, layer 4 lasagne noodles, ⅓rd of the sauce, ⅓rd of the ricotta cheese mix and sprinkle ⅓rd of the shredded cheese. Repeat to make 2 additional layers.
7. Bake covered for 25 minutes. Bake uncovered for an additional 25 minutes or until bubbly. Let stand 15 minutes before serving.