Deep Dish Lasagna recipe

12 servings

12 uncooked lasagna noodles

1 pound sweet Italian sausage

2/3 cup chopped onions

1/2 tablespoon minced garlic

2/3 cup chopped fresh parsley, divided

3 (6 ounce) cans tomato paste

1 (15 ounce) can tomato sauce

2 cups water

1 1/2 teaspoons Italian seasoning

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil leaves

1 pound part-skim ricotta cheese

1 (10 ounce) package chopped spinach, thawed and squeeze dried

1/2 cup grated Parmesan cheese

3 eggs

2 teaspoons garlic salt

1/4 teaspoon ground black pepper

3 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil.

Add lasagna and cook for 8 to 10 minutes or until al dente; drain.

In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain.

Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well.

Simmer, covered, for 5 minutes; stirring occasionally.

In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.

In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix.

Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella.

Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.

Bake covered in a preheated oven at for 45 minutes.

Bake uncovered an additional 10 minutes.

Let cool 10 minutes before serving.