1 lb Ground Pork Sausage
1 cup chopped onion
2-3 cloves of fresh garlic
1 15 oz. can of tomato sauce
1 15 oz. can tomatoes, cut-up
1 6 oz. can of tomato paste
2 tsp. dried or fresh basil chopped small
1 tsp. dried oregano, crushed
1 egg beaten
1 15-oz. container of ricotta cheese
1/2 cup of fresh shredded Parmesan cheese
2 tbsp. of fresh snipped parsley
16 to 20 ounces of sliced mozzarella cheese
Pinch of salt&pepper(to your liking)
1 tbsp. of Italian seasoning(I use spice island or McCormick)
1 lb of premium lasagna noodles
1 13x9 baking dish or similar.
Pre-Heat oven to 375º.
For the sauce: Brown the meat, onion and garlic TTL done. Drain and return to large sauce pan.
Stir the tomatoes, tomato sauce, tomato paste, oregano, basil, Italian seasoning, and salt pepper to taste. Bring to a boil, stirring often. Turn the heat to simmer and cover for about 15 minutes, stirring occasionally.
In a large pot, boil 6-8 cups of water. When water has a good boil going, add noodles and cook for 8-10 minutes, or until the noodles are tender but still FIRM. Drain and rinse noodles, put aside.
For the cheese filling; Mix the egg, ricotta, Parmesan and parsley together in a separate bowl. Set aside. Spray baking dish lightly with non-stick spray. Layer bottom of baking dish with noodles(about 3 across. Spread about 4 tbsp. or more of cheese filling on noodles,spreading evenly, add meat sauce (about 1/2 cup) spreading evenly, then add sliced mozzarella (about 6 slices to cover entire length&width). Repeat layers until you reach about 1-1 1/4 inches from the top of the dish, always ending with the mozzarella on top.
Bake covered @ 375 degrees for 40 min. Uncover and bake for additional 5-10 minutes. Let dish sit for a bit before you slice so it settles. Slice into 3 inch squares and serve.