3 lbs Sweet Italian sausage. 15 cups basic red Italian sauce (use your favorite brand ).
40 oz Container of Ricotta cheese.
4 large eggs.
1 1/2 cups grated Parmesan cheese.
2 lbs grated Mozzarella cheese.
2 tsp dried basil.
1/2 tsp ground black pepper.
16 uncooked lasagna noodles.
In a large saucepan, add the Italian sausage and brown over medium heat. When browned, add the red sauce and simmer for 10 minutes. In a large bowl fold together the Ricotta cheese, eggs, 1 cup Parmesan cheese, 1 cup grated Mozzarella cheese, basil and pepper. In a 3 quart (13" x 9") casserole spread enough of the sauce mixture to lightly cover the bottom. Cover with lasagna noodles, being careful that the noodles do not touch one another. Spoon approximately 1 cup of Ricotta cheese mixture over the noodles and spread evenly with rubber spatula (they will not be completely covered). Sprinkle 1 cup of Mozzarella evenly over the Ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1cup of Mozzarella over the top layer of red sauce, and top with the remaining ½ cup of Parmesan cheese. Cover the casserole tightly with aluminum foil and bake, covered for 1 hour. For best results provide some sort of spacer between foil and lasagna. Remove the casserole from the oven and remove the aluminum foil. Return the casserole to the oven and bake uncovered for 10 minutes or till golden brown. Remove from oven and let stand for 10 minutes before serving.
As a healthy alternative you can substitute Italian turkey sausage, whole wheat noodles, egg beaters, and low fat cheeses and still have a very tastey dish.
Servings: 8
Yield: 2 lasagnas
Preparation time: 1 hour
Cooking time: 1 hour
Ready in: 2 hours and 10 minutes