Ingredients
1 pound bulk Italian sausage2 medium onions, chopped3 to 4 garlic cloves, minced2 cans (one 28 ounces, one 15 ounces) crushed tomatoes1 can (6 ounces) tomato paste1 celery rib, chopped1/4 cup minced fresh parsley1 bay leaf1 tablespoon brown sugar2 teaspoons dried oregano1-1/2 teaspoons salt1/2 teaspoon dried thyme6 lasagna noodles, cooked and drained1 carton (15 ounces) ricotta cheese1 pound sliced part-skim mozzarella cheese1/2 pound sliced provolone cheese
Preparation
Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon. Discard drippings in pan.
Add onions to same pan; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, celery, parsley, bay leaf, brown sugar, oregano, salt and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Remove bay leaf.
Remove 1 cup sauce from pan. Stir cooked sausage into remaining sauce. Spread reserved sauce into a greased 13x9-in. baking dish. Layer with three noodles and half of each of the following: sausage mixture, ricotta, mozzarella and provolone. Repeat layers (dish will be full).
Bake, covered, 55-65 minutes or until cheese is melted. Let stand 10 minutes before serving.
