Who likes their homemade lasagna meatless as compared to having beef or sausage?
Many years ago. She taught me that sauce was cooked long and slow the day before with a combination of beef, pork and Italian sausage. The flavors were allowed to meld overnight. She would then make tiny meatballs to layer in the lasagna. Delicious but not heart friendly. I still make her lasagna about once a year for special occassions, but for weekly dinners I will do a turkey or veggie version. 2 tablespoons olive oil 1 large yellow onion chopped 2 cloves garlic, minced 2 pounds sweet Italian turkey sausage, casings removed 1 (28 oz) can crushed tomatoes in tomato puree 1 (6 oz) can tomato paste 1 (14 oz) tomato sauce 1/4 cup chopped fresh parsley 1/2 cup chopped fresh basil 1 bay leaf salt Freshly ground black pepper 1/2 pound lasagna noodles 16 ounces ricotta cheese 1 cup grated Parmesan, plus 1/4 cup for sprinkling 1 extra large egg, lightly beaten 1 pound mozzarella, thinly sliced Preheat your oven to 400 degrees. Heat the olive oil in a large dutch oven. Add the onion and cook
