2 tbsp. vegetable oil
2 lbs. hot or sweet Italian sausage, casings removed
2 minced garlic cloves
28 oz. can meatless spaghetti sauce
12 lasagna noodles, preferably not oven ready
1 lb. ricotta cheese, drained if necessary
2 eggs
1/2 lb. mozzarella cheese, grated

Preparation Time 15 minutes
Baking Time 30 minutes

Makes 8 large servings
 

Recipe from Janett

1. Heat oil in a large, heavy bottom saucepan set over medium heat. Cook sausage, breaking it up with a fork, until no longer pink and lightly browned. Drain off fat. Stir in garlic and cook 1 minute. Add sauce, then bring to a boil. Cover and reduce heat. Simmer for 15 minutes, stirring occasionally.

2. Meanwhile, to cook noodles, bring a large pot of salted water to a full rolling boil. Add noodles and boil, uncovered, stirring occasionally until al dente, about 10 minutes. Rinse with cold water for easy handling and lay flat on clean kitchen towels.

3. If not using smooth ricotta, place cheese and eggs in a food processor fitted with a metal blade and whirl until fairly smooth. If ricotta is already smooth, just beat eggs and stir them into cheese.

4. Preheat oven to 350 degrees. To assemble, spread 1 cup meat sauce in a 9x13" baking dish. Cover with one layer of noodles, half of ricotta mixture, one third of remaining meat sauce and one third of mozzarella. Repeat layers, ending with noodles, meat sauce and mozzarella. (Recipe can be prepared to this point, then covered and refrigerated or frozen. Thaw in refrigerator before proceeding or defrost in microwave. Remove from the refrigerator 30 minutes before baking.) Bake, uncovered, in a 350 degree oven for 30 to 45 minutes or until bubbly around edges.