Butterfly Lasagne
This lasgne is a very fast fast meal. Butterfly pasta is used in place of time consuming layers of lasagne noodles.
Ingredients
| Pasta | |
|---|---|
| 8 cups | dry butteryfly pasta |
| 3 | Itallian sausage links |
| 1 cup | grated mussarella cheese |
| Cheese Dollops | |
| 2 cups | ricota |
| 1 Tbsp | parsley |
| 1 Tbsp | oregano |
| 1 | egg |
| 1 teaspoon | salt |
| Sauce | |
| 14 ounce can | San Marzano Tomatoes |
| 1 Tbsp | basil |
| 5 | garlic cloves - minced |
| 1/4 cup | olive oil |
| 1 teaspoon | salt |
Directions
Set oven temperature to 450° F
Boil Noodles and sausage. Drain Noodles.
In a sauce pan combine sauce ingrediants and cook 15 minutes. Remove boiled sausage and cut into pieces and add to the sauce for further cooking.
Mix Ricota, spices and egg, and set aside.
Pour noodles into a casserole dish, mix in sauce, and place dollops of the recota cheese mixture on top. Sprinkle with mussarella cheese. Bake for 30 minutes.
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