Heat oven to 375. In heavy skillet cook onions and 3 cloves garlic until softened. Add sausage and bell pepper and cook 2 minutes, breaking up sausage. Add tomato sauce and red wine and remaining garlic. Simmer 10 minutes.
In a bowl, lightly beat eggs. Add ricotta, salt and pepper. Grate mozzerella.
Pour 1 cup sauce into baking dish 13X9X2. Lay down 3 sheets of lasagne, making sure they do not touch each other. Spread 2 cups sauce over pasta. drop 1/3 of ricotta mixture onto sauce and gently spread. Sprinkle 1/4 of mozz over ricotta. Repeat twice-making 2 more layers. spread remaining sauce evenly over the top, making sure pasta is completely covered, and sprinkle with parm and remaining mozz.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer. Bake 20 minutes. Remove foil and bake 10 minutes more. Let lasagne stand 5 minutes before serving.
Originally Submitted
4/10/2011
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