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Suzanne's Lasagna 1 pound bulk Italian sausage 9 uncooked lasagna noodles (the kind that requires no boiling before you bake them) 1 16 oz carton ricotta cheese 1 1/2 teaspoons dried oregano leaves 8 oz can of tomato sauce (or more to taste) Ungreased 13x9x2-inch baking pan Cook and stir sausage, onion and garlic until sausage is brown; drain. Add stewed tomatoes, including the liquid, (break up the tomatoes a bit more with the spatula after you put them in the pan), add one can tomato sauce, sugar, and basil. Heat to boiling, (stir as needed), and then turn heat down and simmer until the sauce thickens. This might take an hour. Mix ricotta cheese, 1/4 cup Parmesan cheese, and oregano. Now you're ready to assemble the lasagna. Put 4 tablespoons of tomato sauce on the bottom of the pan. Lay down three strips of lasagna noodles. You'll be repeating the following process 3 times, so your meat sauce, the leftover tomato sauce and your cheese mixture should be divided into thirds. (I don't actually divide up the ingredients, but I "eye" it when I'm adding the layers.) Cover the lasagna noodles with the meat sauce, add the cheese mixture, then sprinkle with Parmesan cheese and top it off with a layer of Mozzarella cheese and pour a little plain tomato sauce over the top. Repeat this process another two times. Make sure the corners of the noodles are covered with sauce before you bake. Bake in a 350 degree oven until hot and bubbly, about 45 minutes. Let the lasagna sit on top of the stove for 15 minutes before you cut into it. Or, if you want to serve it later, refrigerate the lasagna and then bake it about 55 minutes-- be sure to allow another 15 minutes so the lasagna can set after it's done cooking before you serve it. It keeps in the refrigerator all week long. It's great!
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