Method:Baking

1. Formula

1. 12 dried lasagna noodles, uncooked
2. 2 teaspoons olive oil
3. 1 large onion, chopped
4. 4 cloves garlic, finely chopped
5. 1 1/2 teaspoons dried Italian seasoning
6. 1/4 teaspoon red pepper flakes
7. 1 pound sweet Italian sausage, casings removed
8. 2 (28 ounce) cans whole peeled tomatoes in puree
9. Coarse salt and ground pepper
10. 6 cups shredded mozzarella cheese
11. 3/4 cup shredded Parmesan cheese

2. Nutrition Information

• Calories: 641 kcal
• Carbohydrates: 40 g
• Dietary Fiber: 3 g
• Fat: 36 g
• Protein: 39 g
• Sugars: 10 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
2. Make sauce: Heat oil in a large saucepan over medium heat. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon or your finger; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
3. Preheat oven to 350 degrees F. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
4. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

4. Remark

Notes: