Lasagna

Make the sauce:

• 1

  Remove the sausage from their casings and brown. When brown, remove sausage to a paper towel to drain. Pour off all about a tablespoon of the sausage fat.

• 2

  In the remaining fat, sauté the chopped onion until translucent. Add the garlic clove and saute a minute. Add tomatoes and tomato sauce, basil, oregano, salt, and red pepper. Simmer for about 30 to 45 minutes.

• 3

  This can be made and chilled the day before assembling the lasagna.

Make the cheese filling:

Assembling the lasagna:

• 1

  Cook the lasagna noodles as directed; drain and rinse.

• 2

  In a shallow rectangular baking dish, that has been sprayed with cooking spray, spoon a little sauce on the bottom. Arrange 4 noodles. Spoon a layer of a third of the sauce over the noodles. Sprinkle with 1/4 cup of the mozerella cheese.

• 3

  Cover with another layer of 4 noodles. Spoon the cheese filling over the noodles and top with another third of the sauce.

• 4

  Top with another 4 noodles. Put in the remaining meat sauce and the remaining mozerella cheese. Sprinkle the top with Parmesan cheese.

• 5

  Cover tightly and bake at 350°F for 1 hour. Take off the cover for the final 30 minutes.

• 6

  Let sit for about 10 minutes before serving.

• 1

  This recipe freezes well. It makes 3 “Freezer Favorite” dinners.

• 2

  I’ve been able to make it in advance to serve a large group. Since it has been refrigerated, it took about 1 1/2 hours to cook.