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Serves 8

What more can I say – it’s a classic!
- Rosie

2 lbs bulk Willowgrove Hill Italian sausage
9 lasagna noodles
1 Tbsp olive oil
1 (16 ounce) can sliced mushrooms, drained
1 tsp garlic salt
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp dried basil
4 (15 ounce) cans tomato sauce
Salt and pepper to taste
1 (15-ounce) container ricotta cheese
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 lb shredded mozzarella cheese

Preheat oven to 350F.

Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil. Cook until al dente, 8 to 10 minutes; drain.

Cook the sausage in a large pot over medium heat.  Drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil and tomato sauce. Season with salt and pepper. Simmer 30 minutes.

Meanwhile, mix together the ricotta cheese, eggs and Parmesan cheese in a bowl.

Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture, then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.

Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Willowgrove Hill Omega-3 DHA EPA Fast Fact:
Research suggests that EPA and DHA reduce triglyceride levels, an independent risk factor for coronary artery disease.

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