Creamette Festive Lasagna
1/2 of a (1-pound) package Creamette Lasagna, uncooked
2 lb bulk Italian Sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 oz) can whole tomatoes, cut up (undrained)
1 (12 oz) can tomato paste
2 tsp sugar
2 tsp salt
1 1/2 tsp basil leaves
1 tsp crushed red pepper
1/4 tsp pepper
2 (15 oz) containers ricotta cheese
1 egg beaten
1/3 cup chopped fresh parsley
1 tsp salt
4 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Prepare Creamette Lasagna according to package directions;
drain. In Dutch oven, combine sausage, onion and garlic. Cook
until sausage is no longer pink, stirring occasionally; drain. Stir
in next seven ingredients. Bring to a boil. Reduce heat; simmer 20
minutes. In medium bowl, blend ricotta, egg, parsley and salt.
Spread a thin layer of sauce in 13 x 9-inch baking pan. Layer
one-third each lasagna, remaining sauce, ricotta mixture,
mozarella and Parmesan cheeses. Repeat layers. Bake in a
375-degree F oven until bubbly, about 1 hour. Let stand 5 minutes
before cutting. Refrigerate leftovers. 12 servings.
Source: Ebony magazine - Creamette Lasagna ad & recipe Dec 1989