Updated date:

Hearty Baked Lasagna Casserole

Author:

Peg Cole is a self-taught cook who shares favorite recipes and methods of cooking and baking.

Lasagna Casserole Ready to Serve

Lasagna Casserole Ready to Serve

The Secret Is in the Sauce

My husband loves to cook. Years into our marriage, he was finally willing to share his secret recipe for marinara sauce that he's prepared many times. It's the first meal he ever made to impress me when we were dating.

Marinara sauce tends to turn out unique to each person that cooks it. Finding just the right blend of spices is a matter of taste, with each batch having its own unique flavor. Here's the spaghetti sauce recipe he shared with me.

lasagne-for-the-family

The basis for making a good lasagna casserole is the sauce. The secret is in letting it simmer long enough to develop a good flavor while finding the proper balance of spices, type of sausage, meat and other ingredients that improve the flavor.

The sauce is suitable to be used in different recipes like manicotti, ziti, rotini, rigatoni or other types of pasta. It's good with regular spaghetti, too.

Secret Ingredients

If you watched the movie The Godfather, you might remember when Clemenza was cooking spaghetti for twenty guys and he added his secret ingredient to the sauce. His secret was adding a bit of sugar and a splash of wine to the sauce while it simmers.

Hot out of the oven, it needs to rest about five minutes before serving.

Hot out of the oven, it needs to rest about five minutes before serving.

Prepare Ahead of Time, Bake Later

Making lasagna at home can take a little time, but the end result is well worth the effort. Usually, I make lasagna to serve on Christmas Eve or on the day before Thanksgiving, since that's when most guests visit our house. The casserole can be made ahead of time, refrigerated, and baked on the day it's to be served, making it the ideal meal for a family gathering.

It can also be frozen for later use; however, I would recommend using a metal baking pan rather than a glass pan when freezing the casserole. It's possible to line the pan completely with aluminum foil so that the foil package can be taken out of the pan to conserve freezer space and free up the use of your baking pan.

We make so much pasta, we buy our tomato sauce by the case.

We make so much pasta, we buy our tomato sauce by the case.

Marinara Sauce Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon onion, minced, fresh, or dried
  • 4 cans tomato sauce, 16 ounce
  • 1 can tomato paste, 12 ounce
  • 1 pound ground sirloin, or ground chuck
  • 1 pound mild Italian sausage, ground or links cut up
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • 2 teaspoons sugar
Making a large batch and freezing some for future use makes meal preparation easy.

Making a large batch and freezing some for future use makes meal preparation easy.

Instructions for Making the Sauce

  1. Start by warming a couple of tablespoons of olive oil in a large pot.
  2. Add the garlic and minced onions and cook until they become transparent.
  3. Add the ground beef and cook until it's thoroughly done. Remove the cooked beef into a separate dish and drain it on paper towels if it's especially fatty.
  4. Using the same pan, cook the mild Italian sausage until browned and drain off any excess fat.
  5. Return the cooked ground beef to the pan.
  6. Add the four cans of tomato sauce.
  7. Add the tomato paste.
  8. Add one or two teaspoons of granulated sugar along with the remaining spices.
  9. Cover the mixture and simmer over low heat stirring occasionally for one hour or longer.

While this is simmering, prepare the other ingredients that will be layered in a casserole dish.

Cheese sauce for layering the casserole

Cheese sauce for layering the casserole

Ingredients for the Three Cheese Mixture

  1. 1/2 pound (8-ounce) whole milk mozzarella or use pre-shredded mozzarella cheese
  2. 1 cup of shredded Parmesan cheese
  3. 2 eggs, scrambled
  4. 1 (15-ounce) carton of ricotta cheese
  5. 1 tablespoon dried parsley (optional)
Fifteen ounce container of Ricotta, eight ounces of shredded Mozzarella, a cup of shredded Parmesan cheese and two eggs.

Fifteen ounce container of Ricotta, eight ounces of shredded Mozzarella, a cup of shredded Parmesan cheese and two eggs.

Instructions for Making the Cheese Mixture

Stir together the ingredients for the three-cheese mixture while the sauce is simmering.

  1. Shred the block mozzarella cheese or use ready-prepared shredded cheese.
  2. Scramble two eggs in a medium sized bowl.
  3. Add the ricotta cheese.
  4. Stir in the Parmesan and mozzarella cheese.
  5. Add the parsley if desired.
  6. Cover the mixture with cellophane wrap and refrigerate it while you cook the lasagna noodles.
Add the Shredded Parmesan Cheese and Mozzarella

Add the Shredded Parmesan Cheese and Mozzarella

I like to add the noodles to a pan of boiling water one at a time.

I like to add the noodles to a pan of boiling water one at a time.

Instructions for Preparing the Lasagna Noodles

  1. Fill a large pan with water.
  2. Bring to a boil and add 1 tsp. salt.
  3. Add the noodles slowly to keep the water boiling.
  4. Cook the noodles until tender, following the package directions.
  5. To make handling the cooked noodles easier, cook them 2-3 minutes less than the instructions say.
  6. Drain the pan and arrange the noodles on a lightly greased cookie sheet for ease in layering.

If you prefer, you can use ready-to-bake lasagna noodles that don't require boiling before use.

Stage the cooked noodles on a greased cookie sheet

Stage the cooked noodles on a greased cookie sheet

Instructions for Preparing the Casserole

  1. Start by spooning a thin layer of sauce into an oven-proof casserole dish. Make sure there's enough sauce to cover the bottom of the dish.
  2. Place a layer of noodles across the top of the sauce slightly overlapping the edges.
  3. Next, spoon a layer of the cheese mixture over the noodles. Smooth the cheese to evenly cover the noodles.
  4. Repeat from step one by putting sauce on top of the noodles and continue to layer the noodles, cheese, and sauce ending with a layer of sauce.
I like to use a 13 x 9 inch glass baking dish but any deep dish oven proof dish will work.

I like to use a 13 x 9 inch glass baking dish but any deep dish oven proof dish will work.

Step 1 and 2: Layer Sauce, Then Noodles

Spoon enough sauce to cover the bottom of the dish, then, place a layer of noodles on the sauce.

Spoon enough sauce to cover the bottom of the dish, then, place a layer of noodles on the sauce.

Step 3: Spoon on the Cheese Mixture

Spoon the cheese mixture over the noodles and smooth evenly to the edges

Spoon the cheese mixture over the noodles and smooth evenly to the edges

Step 4: Sauce Goes on Top of Cheese

Spoon more sauce to cover the cheese mixture then continue layering the casserole ending with sauce on the top.

Spoon more sauce to cover the cheese mixture then continue layering the casserole ending with sauce on the top.

Step 5: End With Sauce and a Sprinkling of Shredded Cheese

On top of the end layer of sauce, sprinkle a small amount of shredded Mozarella cheese and shredded Parmesan cheese if desired before baking.

On top of the end layer of sauce, sprinkle a small amount of shredded Mozarella cheese and shredded Parmesan cheese if desired before baking.

Instructions for Baking the Casserole

  1. Cover the casserole with a layer of aluminum foil with small holes poked in the top to allow steam to escape.
  2. Place the casserole on a foil-lined cookie sheet to keep the oven clean in case it spills over.
  3. Bake the casserole in a 350-degree oven for around 45-55 minutes until it starts to bubble all the way through.
  4. Remove the casserole from the oven.
  5. After baking, remove the dish from the oven and allow the lasagna to rest for about 10 minutes before cutting to serve. Use a serrated knife and a spatula to dish out individual servings.

This dish can be prepared ahead of time and refrigerated for cooking later.

Before baking, cover the lasagna tightly with a cellophane wrap and refrigerate overnight. Cooking time is slightly longer if the lasagna has been refrigerated.

Leftovers are great warmed up the next day.

Ready to Bake

Cover with foil and bake at 350 degrees for 40-50 minutes until bubbly.

Cover with foil and bake at 350 degrees for 40-50 minutes until bubbly.

After Baking

The dish is ready when it starts bubbling all through the casserole.

The dish is ready when it starts bubbling all through the casserole.

Quick Meals in Less than 20 Minutes

Making a large batch of sauce leads the way to several easy pasta-based meals. After the first night of use, freeze the remaining sauce in family-sized portions in plastic containers, usually about two cups per container. After the sauce cools, ladle it into the containers, remove the excess air and store them in the freezer until needed.

A homemade meal can be prepared as quickly as you can boil the water and cook any type of pasta desired—spaghetti, rotini, elbows, or shells. Turn the frozen sauce out into a microwave-safe dish and cover the dish with wax paper.

While the pasta is boiling, microwave the sauce one minute at a time, stirring between times until it reaches the temperature desired. Served with a side vegetable or salad and garlic bread it makes an easy, delicious meal.

© 2015 Peg Cole

Comments

Peg Cole (author) from Northeast of Dallas, Texas on January 23, 2018:

Me, too, Savvy Age. Hungry. Fasting today.

The Savvy Age on January 23, 2018:

Now I am craving lasagna!

Peg Cole (author) from Northeast of Dallas, Texas on January 23, 2018:

Thank you, Susan. I'm hungry this morning. Too early for lasagna?

Susan Zutautas from Ontario, Canada on January 23, 2018:

Love a good lasagna and yours sounds delicious!

Peg Cole (author) from Northeast of Dallas, Texas on August 01, 2016:

I'm hungry for a large portion of lasagna, too, Vespawoolf. It's been too long since I made one. Thanks for dropping in and for reading this recipe. Fall will be here soon and I can start baking again.

Vespa Woolf from Peru, South America on August 01, 2016:

I agree that the key to great lasagna is homemade marinara sauce. This sounds similar to mine, but I´d love to try yours! Everyone has their own touch. Just reading the recipe makes my mouth water. I´m glad it´s almost dinner time.

Peg Cole (author) from Northeast of Dallas, Texas on September 28, 2015:

Hi Teaches12345, I'm happy that the weather is cooling down so I can make more oven meals. This is one of our regular favorites. I'm getting hungry for it, too.

Dianna Mendez on September 27, 2015:

I haven't had lasagna in ages but after reading this -- I'm ready for some right now! With the chilly weather coming upon us this will be such a comfort food any night of the week. Thanks for sharing the secret recipe sauce. I'm drooling over the photos!

Peg Cole (author) from Northeast of Dallas, Texas on March 22, 2015:

Hi Faith, Yes, a big portion of fresh hot lasagna sounds like just the thing for a weekend dinner meal. I'm glad you liked the photos and the video from The Godfather. That is one of my favorite movies.

Thank you for the tweet, pin, G+ and for sharing this recipe. I hope you enjoy some lasagna soon. God bless you, Faith.

Faith Reaper from southern USA on March 21, 2015:

Oh, my! My mouth is watering and my tummy is saying I want that now. Your photo is tantalizing and makes one crave the lasagna immediately. I love manicotti too. Well, I love all pasta. You're right, the secret to all of it is the sauce. Thank you for sharing your husband's secret. That is a great touch to add that scene from the Godfather.

Peg, I don't know how I missed this scrumptious recipe, unless it was published during the time for a couple of days I did not receive any HP emails?

Up ++++ tweeting, pinning, G+ and sharing

God bless

Oh, I see you have another one!

Peg Cole (author) from Northeast of Dallas, Texas on March 20, 2015:

Thank you so much Peachpurple. I appreciate your visit and kind words.

peachy from Home Sweet Home on March 20, 2015:

i love your homemade sauce, brilliant and the pics are mouth watering

Peg Cole (author) from Northeast of Dallas, Texas on March 19, 2015:

Saved you a large slice, poetryman.

poetryman6969 on March 19, 2015:

It not far from lunch time so this is making me hungry.

Peg Cole (author) from Northeast of Dallas, Texas on March 18, 2015:

Sending a hearty portion your way via Internet, Cam8510. Along with an entire loaf of garlic bread. Let me know how yours turns out?

Chris Mills from Traverse City, MI on March 18, 2015:

Who doesn't love a good lasagna? Next time I make it, this will be my recipe and guide. Thanks, from an underfed bachelor.

Peg Cole (author) from Northeast of Dallas, Texas on March 18, 2015:

I sure did, Pstraubie, and it's one of my very favorite movies. I love the line when Twanda runs her car into the one that took her parking space. "Face it girls, I'm older and I have more insurance". And the secret was in the sauce that's for sure. I sure love Idgie and her beekeeping talents.

I will be back to visit you soon. Thanks so much for sending Angels.

Patricia Scott from North Central Florida on March 17, 2015:

Yes please..it is after the dinner hour but leftovers are always yummy when its lasagna. The secret's in the sauce...did you see Fried Green Tomatoes? If not...watch it please and come back and let me know what you think....the secret was 'in the sauce' there too.

thanks for visiting..and yes, my Milo is a love bucket...he is lounging on my bed at the moment.

Angels are on the way to you this evening ps

jandee from Liverpool.U.K on March 15, 2015:

Thanks! Happy searching ... Clue: Jamie Oliver ! Ha...

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2015:

Hi Jandee, I'm going to look into the gluten free brands and test them out. The hubby loves his pasta.

jandee from Liverpool.U.K on March 15, 2015:

Peg,I love the way you show us all the pictures in your recipes.

Enjoyed,

best from jandee.(Peg,gluten free taste better,I don't eat wheat)

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

That would make an interesting article, Deb. My niece has discovered that she has gluten sensitivities and has started using all gluten free products. She's also drinking infusions of herbs, too. I'm not quite ready to go there. Thanks for the guidance. I'll send you a post.

Deb Hirt from Stillwater, OK on March 10, 2015:

Yes, you do, Peg, and you may not realize that you are allergic to wheat, until you live without it. Yes, gluten free is just as tasty, if not better. I buy organic gluten free. I also deal with mail order, and I could steer you the right direction if you are interested, so e-mail me.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2015:

I've wondered if the gluten free products taste the same, Deb. I'm seeing much more variety in them now. I always fall asleep shortly after eating pasta. Perhaps I need to investigate gluten free.

Hope you give this recipe a try.

Deb Hirt from Stillwater, OK on March 10, 2015:

This reminds me that I need to go out for some gluten free noodles and GET TO WORK! Thanks for the reminder and I will give yours a try, this time.

Peg Cole (author) from Northeast of Dallas, Texas on March 08, 2015:

Hi Peggy, The really great spaghetti sauces do cook for longer. I often let this one simmer for more than the hour shown in the recipe. It seems to get better on the second warm up too. Don't you just love your Tupperware? I have containers that are decades old and still as good as new. I do the same thing with soups since I make enough for a small army and freeze the leftovers.

Peggy Woods from Houston, Texas on March 08, 2015:

We have various spaghetti sauce recipes and some of them take hours and hours to prepare. Yours sounds really good and simple but flavorful. You mentioned old tupperware. We still use it also and I love making big batches of things like soups and then freezing it in small portions for future easy meals. After reading this I realize that it has been a long time since we have eaten lasagna. Might have to make it soon! Thanks for your recipe.

Peg Cole (author) from Northeast of Dallas, Texas on March 08, 2015:

Hi Sgbrown, It really does sound good right about now with all our cold weather. I like baking oven meals during the winter to help warm up the house. Using your delicious canned tomatoes would really make this recipe great.

Sheila Brown from Southern Oklahoma on March 07, 2015:

I love lasagna! Hubby is my lasagna maker. I can my own pasta sauce using our fresh tomatoes and puts everything together. LOL This sounds so delicious, I'm thinking it is about time for hubby to make some more!

Peg Cole (author) from Northeast of Dallas, Texas on March 07, 2015:

Hello Genna, Sorry you've had such a rash of bad weather. Staying inside during the winter can really slow down the calorie burning. I'm in the same boat still trying to take off a few pounds from the Christmas feasting. It's much easier to put on pounds than take them off.

Looking at a recipe won't cost you any extra calories, though, and I'm glad you dropped in. Hope that Sosh will make this for you. After all the snow shoveling, you'll need some food.

Peg Cole (author) from Northeast of Dallas, Texas on March 07, 2015:

Mary, I can't wait to read your Lasagna Alforno recipe. I've never heard of that and I always like to try a different version with pasta. I like fast and easy ways of cooking, too, when I'm in a hurry.

Thanks so much for the votes and shares.

Peg Cole (author) from Northeast of Dallas, Texas on March 07, 2015:

Marcoujor, dear friend, sorry it took so long to get back to your lovely comment. I hope that Geoff will make a big batch for your dinner soon. Love you and thanks so much for the visit.

I love "The Godfather" too.

Genna East from Massachusetts, USA on March 07, 2015:

Ohhh… I almost didn’t read this article, Peg, because I love Italian food but I’m tryin to watch my calories. I was afraid I would succumb to a delicious recipe. And I have. Sosh also cooks, so I have printed this out for him to make. That way, I’m off the hook. I can always shovel snow to burn the calories…goodness knows we a lot of it outside right now. Thank you (I think), dear Peg. It looks scrumptious.

Peg Cole (author) from Northeast of Dallas, Texas on March 06, 2015:

Frank, You are so right about the poll. My question is so politically incorrect. Oh boy. And there are already votes, so I can't change it without losing the results. Just pretend it says "spouse", if you want to vote. Sorry about that. Here, have a dish of lasagne and some garlic bread.

Peg Cole (author) from Northeast of Dallas, Texas on March 06, 2015:

Hello Travmaj, Thanks so much for the comments about the photos. The hubby always asks me, "Are we gonna' eat this or just take pictures?" Hmmm. Anyhow, I hope you do try this out.

Peg Cole (author) from Northeast of Dallas, Texas on March 06, 2015:

Oh, Mike, the best restaurant for lasagna that I've found is Maggiano's. It is simply divine. Not sure if you have them in your area or not. They give you a take out portion after your meal that can be baked at home later. Mmmm. I also love Olive Garden's lasagna and the dish at a little place called Campari's in Plano. It's lots less expensive to make it myself at home, though.

Peg Cole (author) from Northeast of Dallas, Texas on March 06, 2015:

Hi FlourishAnyway, Oh do take some photos of your lasagna when it's done and post to FB or Pinterest. It will inspire me to make this again. I was visiting Mom at the home recently and they served up what they called lasagna. It was interesting to say the least.

Peg Cole (author) from Northeast of Dallas, Texas on March 06, 2015:

Jackie, The Manicotti is easier if you start off with the noodles uncooked. Stuff them with the same cheese mixture and then add one cup of water to the pan before baking it. The noodles will soak up the water. Yummo. I learned this from the spousal unit, too.

Mary Craig from New York on March 06, 2015:

Great minds think alike my friend. I did a hub on a "Lasagna Alforno Recipe". Of course mine is better for those in a hurry, yours is just plain better! Nothing beats making your own tomato sauce no matter how you slice it!

Great recipe I'll have to try the next time I want to make lasagna.

Voted up, useful, awesome, and interesting.

Maria Jordan from Jeffersonville PA on March 06, 2015:

LOVE the clip from The Godfather...mustn't forget that last ingredient...and then back to business.

For me, the business is having some of this lasagna! I am passing this right to Chef Geoff with a big fat hint for what to cook up this weekend...

Voted UP and UABI and sharing too! Yummy work...Love, Maria

Frank Atanacio from Shelton on March 06, 2015:

simply loving it.. damn I can almost smell it... feeling biting off the corner of my tablet.. five stars ... the poll should say does your spouse cook.. right? LOL bless you

travmaj from australia on March 05, 2015:

This looks delicious - I often make pasta dishes but haven't made lasagne - I'll be bookmarking your recipe. Mmmm - definitely makes me hungry just looking at the photos...

mckbirdbks from Emerald Wells, Just off the crossroads,Texas on March 05, 2015:

As it happens, I had baked lasagne for lunch today (a Restaurant) and the leftovers for dinner. Yours looks so much better. What a great way to spend a cool winter day, in the heated kitchen and with such a meal as the reward.

FlourishAnyway from USA on March 05, 2015:

Oh, boy, does this make me hungry! I will be preparing lasagna in the very near future, with hot buttered garlic rolls and iceberg wedge lettuce salads. Your recipe sounds fabulous. It's funny how people sometimes do keep their special recipes to themselves.

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2015:

Hi Ms. Dora, sorry about the gluten. Thank you for coming by.

Jackie Lynnley from the beautiful south on March 05, 2015:

Mm yum and that manicotti looks good too; I will have to try that soon! Thanks for sharing!

Dora Weithers from The Caribbean on March 05, 2015:

The manicotti looks so tempting. I'm sure the lasagna is great too, but alas the gluten will get me. I can still share the recipe. Thank you, Peg.

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2015:

Always, come on over. Dinner is served at six. I hope you'll try this out. It works well for a large group or for a church dinner. I also freeze individual portions for quick lunch meals.

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2015:

DJ, pass the garlic bread, please.

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2015:

Victoria Lynn, I never tried adding the wine like Clemenza did. But the recipe I learned from the hubby called for the other ingredient, a small amount of sugar to take away the bitterness of the tomato paste. We watched the movie, "The Godfather" today as we were snowed in. This scene always makes me hungry.

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2015:

You're welcome, Billybuc. Hope that you enjoy this recipe. Thanks for the visit.

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2015:

Hi Bravewarrior, Oh my, your sauce sounds delightful. I love the idea of using whole tomatoes and cooking it longer. Crushed red pepper flakes sounds good, too. I would add spinach to the cheese but someone (hint, hint) doesn't like it in there. He's quite particular. And no, he doesn't cook the sauce much anymore. I'll have to remind him about that. I hope you teach your son to cook. That's the way J won my heart by wooing me with his Manicotti dinner.

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2015:

Hello Sunshine, Glad you came by to check this out. The hubby finally lets me cook the sauce after years of doing it himself. I love comfort food and lots of home cooking. Double serving for me, please.

Ruby Jean Richert from Southern Illinois on March 05, 2015:

Peg, this looks soo good. I make my own sauce for spaghetti using about the same ingredients. I've never made lasagna but I will after seeing this. and the best part is the garlic toast as you say DJ. Hee.. You put so much work in all your hubs. Bravo!

DJ Anderson on March 05, 2015:

Yes, and garlic toast, please.

Peg Cole (author) from Northeast of Dallas, Texas on March 05, 2015:

Hello DJ, We need smell-a-vision computers. Thanks for stopping in to look at this recipe. I'm pretty certain the sausage has fennel seeds. I use the Johnsonville bulk type not in casings. It's easy to cook and gives a great taste. I'm saving you a large portion of lasagne.

Victoria Lynn from Arkansas, USA on March 05, 2015:

Oh, this is making me hungry! I watched the video--was the secret ingredient the wine? :-) Great recipe!

Bill Holland from Olympia, WA on March 05, 2015:

Well, I do love lasagna, so I'll be trying this one. Thanks for the recipe, Peg.

Shauna L Bowling from Central Florida on March 05, 2015:

Peg, I make my own sauce, too (I have no hubby to do it for me), but mine takes four hours to cook. I use whole tomatoes, tomato sauce and 4 small cans of tomato paste. I add minced garlic, salt, pepper, red pepper flakes, oregano, and basil to the whole tomatoes, sauce and 2 cans of the paste, bring mixture to a boil, then reduce heat and simmer for two hours. Then I brown Italian sausage links and add them to the pot along with the remaining cans of paste. Bring to a boil and reduce again, simmering for two more hours. I remove the sausage and serve it on the side, as I'm not a big fan of meat sauce but love the flavor sausage adds to it.

When I make lasagna, I add spinach to the cheese mixture. I also use ready-to-cook lasagna noodles. They soften as the dish bakes. I find these noodles much easier to work with than the kind you cook before hand. I always had a problem with them tearing or sticking during the boiling process.

Your husband's sauce sounds good, too. Now I have a hankering for lasagna! That's the only downfall of delicious recipe hubs - they make me hungry! :-)

Linda Bilyeu from Orlando, FL on March 05, 2015:

A slice (or two) of Lasanga is good for the soul (and tummy!) Manicotti is too! Thanks to your husband for sharing his secret recipe! :) Delicious hub!

DJ Anderson on March 05, 2015:

Looks good, smells good, and I wish I had a fork to taste it.

Great tutorial for preparing lasagna or sauce for other dishes.

My favorite part is the cheese on the edge that forms a crust!!

Tell me that the Italian sausage has fennel seeds and I will show

up for dinner tonight!!

Great job on this article!

DJ.