| 2.5 pound Italian sausage (1/2 hot, ½ mild) 3 14.5 oz. cans diced tomatoes (one Italian, one garlic & onion, one regular) 2- 6 oz cans tomato paste 2 – cloves garlic, minced 2 large onion, diced 1 teaspoon salt 1 tablespoon Italian seasoning No cook lasagna noodles 2 beaten eggs 1 large container ricotta cheese 1 cup grated Parmesan or Romano cheese 1 tablespoon Italian seasoning 1 tsp. salt ½ teaspoon pepper 1 pound mozzarella cheese, or more For meat sauce, brown meat slowly; drain off fat. Add next five ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. For Ricotta filling, blend eggs with ricotta, parmesan or romano cheese, Italian seasoning, salt and pepper. To assemble, put a layer of noodles on the bottom of the pan. Spread with half the ricotta mixture. Pour half the tomato reserve over the ricotta mixture. Then put half the mozzarella, then half the meat sauce. Repeat. I recommend making this the night before and putting it in the fridge with foil over it. When ready to bake, preheat oven to 375 deg. and bake for about 45 minutes with the foil off. Should be bubbly when ready! Let stand 10 minutes before serving. ****If want to eat this the day you make it, use almost a whole can of tomatoes on top of the noodles instead of the ricotta mixture, and let the prepared lasagna sit for at least a half hour before putting it in the oven. The noodles need to be saturated as much as possible so they can cook right. Cook for 30 minutes at 375 deg, let stand 10 minutes before serving. |