Ingredients

1 POUND ITALIAN SAUSAGE

3 CLOVES GARLIC

1 TABLESPOON WHOLE BASIL

1 28 OUNCE CAN OF TOMATOES

2 1 POUND CANS OF TOMATOES

1 12 OUNCE CAN TOMATO PASTE

10 OUNCES OF LASAGNE

3 CUPS OF FRESH RICOTTA CHEESE

1/2 CUP GRATED PARMESAN OR ROMANO CHEESE

2 TABLESPOONS PARSLEY FLAKES

2 BEATEN EGGS

1 TEASPOON SALT

1/2 TEASPOON PEPPER

1 POUND MOZZARELLA CHEESE SLICED VERY THIN

Preparation

PREHEAT OVEN 375 BROWN MEAT SLOWLY SPOON OFF EXCESS FAT. ADD NEXT 5 INGREDIENTS. SIMMER UNCOVERED 30 MINUTES, STIRRING OCCASIONALLY. COOK NOODLES IN LARGE AMOUNT BOILING SALTED WATER TILL TENDER, DRAIN; RINSE COMBINE REMAINING INGREDIENTS, EXCEPT MOZZARELLA CHEESE. PLACE HALF THE NOODLES IN 13 X9X2 BAKING DISH; SPREAD WITH HALF THE RICOTTA CHEESE FILLING; AND HALF THE MOZZARELLA CHEESE AND HALF THE MEAT SAUCE. REPEAT LAYERS. BAKE AT 375* ABOUT 30 TO 45 MINUTES OR UNTIL DONE. LET STAND 5 TO 10 MINUTES BEFORE CUTTING INTO SQUARES FILLING WILL SET SLIGHTLY.

  • OR ASSEMBLE EARLY; REFIGERATE. BE SURE TO ALLOW 15 MINUTES OR SO LONGER IN THE OVEN