1 lb. sweet Italian sausage
1 Tbsp. olive oil
1 clove garlic, minced
1 lb. ground meat
1 26 oz. jar spaghetti sauce
1 28 oz. can tomato puree
2 tsp. Italian seasoning
1 tsp. oregano
1 15 oz. container ricotta cheese
1/4 c. milk
1 1 lb. package lasagna noodles
1/2 c. mozzarella cheese, grated
Cook sausage until done through, then cut into bite sized pieces. Set aside.
Briefly saute garlic in olive oil in large skillet. Add ground meat, brown. Drain any excess fat.
Add spaghetti sauce, tomato puree, Italian seasoning, and oregano. Simmer to allow flavors to blend, about ten minutes.
Combine ricotta cheese, eggs, milk in small bowl. Add chopped parsley to taste.
Lay lasagna noodles in 9 x 13 pan. Cover with very hot water and allow to stand at least five minutes.
In a 9 x 13 or lasagna pan
, spread a thin layer of the sauce over the bottom.
Arrange one layer of the noodles on the sauce. Spread a thin layer of the ricotta cheese mixture over the noodles. Scatter a layer of sausage over the cheese. Follow with a layer of sauce.
Repeat to the top of the baking dish, ending with noodles topped with sauce. Scatter mozzarella over the top.
Once assembled, the lasagna can be refrigerated or frozen.
To serve, cover baking dish with foil and bake at 350 degrees F about one hour (or until heated through - you'll need longer than an hour if you've frozen it, of course). Remove foil for the last ten minutes of cooking time.