Baked lasagna with Italian Sausage

The last night our friends were here, I made lasagna. There is a long story behind why I made it and I will try to be brief. My friend Sandy has never made a meal that I did not like. We have been friends for 44 years. Her husband Dave complains about her cooking now that she is trying to keep him alive by serving as we’ve all learned more healthful foods. While we were at their beautiful cabin in Montana he went on and on about how he can’t get good lasagna, he hates it when vegetables are added. He hates the new no-boil noodles, and on and on. I cheated a little, but basically made the old fashion not so great for your heart lasagna. This recipe also comes from Penzeys.
Baked Lasagna with Italian Sausage, Serves 8
Ingredients:
2# Italian Sausage, skin removed (I used Aidells Italian Sausage that has better for you ingredients)
2 garlic cloves, crushed
1 28-oz can crushed tomatoes
1 8-oz can tomato sauce
1 6-oz can tomato paste
1 t salt
2 t sugar
1 t oregano
1 t basil
1 t pepper
2 15-oz containers ricotta cheese (I used 50% reduced fat)
1 C grated Parmesan cheese
2 large eggs
3C mozzarella cheese
8 oz lasagna noodles (I used oven ready noodles)
Directions:
1. In a large kettle cook the sausage and garlic, stirring until the sausage crumbles and is no longer pink. Drain the fat. (Aidells had no fat) Stir in the tomatoes, sauce, paste, salt, sugar, oregano, basil, and pepper. Simmer for 30 minutes and set aside to cool
2. While the sauce cools, preheat the oven to 350 degrees, if cooking right away.
3. If using regular noodles, cook according to package directions. Drain well and toss with a bit of EVOO to prevent sticking. Keep warm and cover until ready to use.
4. Combine the ricotta cheese, Parmesan and eggs.
5. Spoon ½ C cooled tomato sauce into a 9 x 13 pan. Add a layer of noodles, half of the ricotta mixture, 1 C mozzarella cheese and half of the sauce.
6. Repeat
7. Top with the remaining 1 C of mozzarella cheese.
8. Bake at 350degrees for 40 minutes.
9. Cool at least 10 minutes before cutting.
I thought this was good, but not as good as the one from Williams Sonoma that has spinach in it or Sandy’s Crockpot lasagna which also has spinach.
Bon Appetite Dave!