Thanksgiving Lasagna

RWWLogoThis week on the Romance Writers Weekly blog hop, we’re sharing recipes for Thanksgiving. If you haven’t already visited Brenda Margriet hope you’ll stop in for her recipe.  I’m sharing my lasagna which is a favorite Thanksgiving entree of my crew.  Here’s my my ren-dish-ion

Photo credit: cyclonebill_creative commons_flickr_8269502897_87602e7616_z
Photo credit: cyclonebill_creative commons_flickr_8269502897_87602e7616_z



¼ cup olive oil or enough to cover large sauce pan

4 cans tomato paste

1 cans whole tomatoes

6 garlic cloves peeled

Oregano or Italian seasoning to taste

1 tsp salt

In large sauce pan heat olive oil and add garlic cloves and cook until slightly brown. Extract cloves and add tomato paste. Let paste fry in oil for a couple of minutes and add 2 cans of water while stirring. Add can of whole tomatoes and season to taste.  Simmer on low for three hours.  I usually transfer to the slow cooker.


1 lb Mozzarella cheese

1 lb Ricotta cheese

2 eggs

1 lb Italian Sausage Links (mild)

Romano cheese grated

Lasagna noodles

Parsley flakes

Fry Italian sausages let cool and break apart.

In large bowl mix all of ricotta cheese, eggs and parsley

Partially cook lasagna noodles

In large glass baking dish (I use a 10X15) spoon a light layer of sauce and then a layer of noodles. Next layer sauce on top along with some sausage meat. Then a layer of mozzarella and top with even spoonfuls of ricotta mixture.  Add some grated Romano and repeat layer process until pan is full with last layer of sauce, meat and cheese on top.

Bake at 350. Bake 30 minutes and check. Continue to cook until hot all the way through and mozzarella is melted/

Hope everyone has a wonderful Thanksgiving! Pop on over to Jenna Da Sie and see what she’s cooking.





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