Ingredients
1 pkg lasagne noodles (12 noodles)
1 lb. mild Italian sausage
3 cups spaghetti sauce
1 egg
1 lb. ricotta
1 lb. mozzarella
1 lb. parmesan
4 oz. romano
Instructions
Prepare the ingredients for assembly. Use the Spaghetti sauce recipe on page 36. Boil sausage in its casings until fully cooked, about 20 minutes. When cool enough to handle, peel casings if desired and cut into 1/8 inch slices. Cook the noodles according to package directions being careful not to overcook. Drain hot water and refill with cool until ready to assemble. Grate the mozzarella cheese. Combine the ricotta and one egg in a separate bowl and set aside.
In a 9×13 pan, layer the ingredients as follows: Moisten the bottom of the pan with ¼ to ½ cup of sauce. This also helps to prevent sticking. Lay the first layer of noodles. Add another ¼ to ½ cup of sauce. Spread about 1/3 of the ricotta mixture. Place 1/3 of the sausage evenly over that. Sprinkle about ¼ of the mozzarella into the pan. Shake parmesan cheese generously over that. Repeat two more layers of noodles, sauce, ricotta, sausage, mozzarella, and parmesan, ending with a final layer of noodles. Add a final ¼ to ½ cup of sauce on the top. Sprinkle the remaining mozzarella, some parmesan, and then lightly sprinkle some Romano cheese to top it off.
Bake at 350º for 40 to 50 minutes. To test for doneness, stick a knife in the center. If the cheese is gooey and sticks to the knife and steam comes out, it is done.
