• 1 to 1-1/2 Italian Sausage
• 3 to 4 large eggs
• 4 lb eicotta cheese
• 1 c parmesian cheese
• 4 (6 oz) pkg mozzarella cheese
• 2 boxes lasagna noodles
• salt and pepper
• Recipe of Lasagna Sauce (below)

Cook noodles according to package direstions. Mix ricotta cheese, parmesan cheese, eggs, salt and pepper thouroughly. If brick style mozzarella purchased, slice and set aside.

1. Spoon a dipper or 2 of lasagnia sauce onto the bottom of a roasting pan, spread it around
2. Place a layer of lasagnia noodles over the sauce
3. Use 1/2 of the ricotts mixture, spread over the noodles
4. Layer 1/2 of the mozzarella over the cheese mixture
5. Squezing the Italian sausage out of the casing, , crumble 1/2 the meat evenly over the top of the mozzarella
6. Cover with lasagna sauce
7. Spoon on remaining ricotta mixture
8. Cover with remaining mozzarella (save some for garnish)
9. Squeeze out remaning sausage over mozzarella
10. Cover with lasagna sauce
11. Add remaining noodles
12. Add mozarella garnish
13. Cover with a little more lasagnia sauce

Bake at 375° for 45 to 60 minutes in a covered container. Let cool for 15 minutes before serving.

Makes 2 to 3 pans lasagnia. Prepared lasagna can be frozen, thaw before cooking.

• 3-4 extra large cans Italian tomotoes (28 oz)
• 3-4 extra large cans tomotoes (28 oz)
• 4 large cans tomato paste (18 oz)
• 3 to 4 cloves garlic, minced
• 3 tsp brown sugar
• 3 tsp salt and pepper
• 3 c chopped onion
• 2 Tbsp basil
• 1 tsp tyme
• 3 bay leaves
• 4 Tbsp parsley flakes

Squash the tomatoes. Combine all ingredients and mix well. Simmer for 3 hours. Stir every 15 to 20 minutes. Makes 1 large roasting pan of sauce.