Here’s my recipe
Brown a minced onion and 6 minced cloves of garlic in 2 tablespoons of olive oil.
When almost brown, add in 1 Teaspoon of oregano, 1 teaspoon of coarse black pepper
Add in 1/2 to 3/4 pounds of Italian Sausage – casings removed. With a wooden spoon, break up the sausage.
Add in a can of tomato paste, 15-ounce can of organic crushed tomatoes and 6 cups of chicken broth.
Bring to a gentle boil. Once it starts boiling, turn it down to a simmer. Add 1/5 cup of heavy cream.
Take about 10-12 lasagna noodles and break them into pieces and put into the mix.
If you read back in some of my previous posts, I had made Parmigiano Reggiano sauce. I added in a jar of this. This is optional but extremely tasty
When the noodles are tender, this is ready to serve. Serve, with a dollop of ricotta cheese and some fresh chopped basil.
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