1.5 teaspoons penzey's southwest seasoning italian
16 ounce lasagna noodles
0.3 cup milk
1 onion chopped
1 teaspoon oregano dried
2 pints part-skim ricotta cheese
8 slices provolone cheese
6 cups mozzarella cheese shredded
Equipment
bowl
frying pan
paper towels
oven
baking pan
Directions
Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
Brown sausage links in a large skillet.
Drain on paper towels.
Cut into 1 inch pieces.
Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan.
Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles.
Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
