Heather's Lasagne

Heather's Lasagne

For my friends, Morgan, Rhonda and especially Kenzie!

Red Sauce Layer

1 pound bulk Italian sausage

1 onion chopped

6-8 garlic cloves, minced

2 14.5 oz crushed tomatoes in puree

2 15 oz cans tomato sauce

1/4 cup water

2 tsp. beef bouillon

1TBS dried basil

1TBS dried parsley

1 1/2 tsp salt

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp pepper

1/4-1/2 tsp red pepper flakes, according to spice level preference

Combine all ingredients in a large saucepan and let simmer on low heat for at least an hour with a lid on.

Noodle Layer

Boil 12 Lasagne Noodles

White Sauce Layer

1 16 oz container of sour cream

1 8oz block of cream cheese, softened

1/2 Tbl dried parsley

1/4 tsp garlic powder

1  8oz block of mozzarella shredded (combine 1/2 with white layer and set the remaining 1/2 aside for later)

Blend all ingredient in a medium -sized bowl

Assembly

Preheat oven to 350 degrees.  Spread a little bit of the red sauce layer on the bottom of a 9x13in pan.  Place 3 lasagne noodles length wise on top of the red sauce..  Spread approx 1/4 of the white sauce layer over the noodles.   Spread approx. 1/4 of the red sauce mixture over the white sauce .  Place 3 more noodles.  Repeat layers with the remaining mixtures. (There should be 4 layers of noodles, white sauce and red sauce respectively), ending wiht a red sauce layer.  take remaining mozarella cheese and sprinkle evenly over the last red sauce layer.  Sprinkle parmesan on top.  Cover with foil and place in the pre-heatedoven for approx. 1 hour (until the cheese in the middle is melted.)  Remove foil, turn the oven to broil and cook for approx. 5 more minutes until the cheese has toasted as desired.