• 1 pound lasagna sheets
• 1lb Italian Sausage
• 1 TBSP Oil
• 2 garlic cloves crushed
• 3 cups (or more) of tomato sauce, recipe follows
• 2 onions sliced
• 1 tsp oregano & basil (fresh preferred)
• 1 cup stock either chicken or beef


• 2 pound Fierro ricotta
• 1-2 eggs
• 1 cup Fierro shredded mozzarella
• 1 cup parmesan cheese


Remove sausage from casing and mash with fork. In medium saucepan sauté over medium heat until crispy. Remove from heat and drain on a paper towel.  Cook onion until soft then stir in tom sauce, spices, stock, and boil- cover and simmer for 1 hour stirring occasionally  Cook lasagna noodles, add a pinch of salt and drain. Then dry on large towels  Make filling by stirring beaten eggs, ricotta cheese, and only half of the parmesan and 1 quarter of the mozzarella  Preheat oven to 350 degrees F.  Grease a shallow pan, spoon a layer of sauces in the bottom and around the sides of the pan. Layer lasagna sheets on the bottom of the pan, then add filling, repeat noodles and filling until pan is filled (end with sauce).  Top layer sprinkle with rest of mozz & parm cheese  Bake 30 minutes at 350 or until bubbling. Remove from oven; let sit for 15 minutes. Cut and serve immediately.

Tomato Sauce:

• 3 ounces extra-virgin olive oil
• 1 yellow onion, minced
• 5 medium-sized garlic cloves, crushed
• 6 cups skinned and diced Roma tomatoes
• 2 tablespoons thinly sliced fresh basil leaves
• 1 tablespoon minced fresh oregano leaves
• Salt
• Freshly ground black pepper

In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for 1/2 hour over low to medium heat. Add the basil and oregano and continue to cook for another 1/2 hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

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