9 lasagna noodles, cooked
2 lbs. bulk Italian sausage
1 med. onion, chopped
2 cloves garlic, minced
28 oz. can whole tomatoes, cut up (undrained)
12 oz. can tomato paste
1 tsp. sugar
1 tsp. salt
1 1/2 tsp. basil leaves, crushed
1 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. red pepper
1/4 tsp. pepper
Cheese Mixture 30 ounces ricotta cheese
1 egg, beaten
1/3 cup fresh parsley
4 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
| | | In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients. (not the cheese mixture) Bring to a boil; reduce heat and simmer 20 minutes. In a medium bowl blend ricotta, egg, and parsley. Layer.
Bake one hour in a preheated 375 degree oven.
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