Our Favorite Lasagna

When it comes to Italian food, my favorite by far is lasagna. I prefer it with Italian sausage, rather than ground beef,  and the recipe I use has been my go to since EZ's sister, Sherry, introduced me to it, and she found it in the Better Homes and Gardens New Cookbook from 1976. (Yes, you read that right, 1976... before some of you were even born!). I decided to make it last weekend to feed our eight adults and four children before Leah and Kyle headed back to Georgia. Serve it up with some crusty Italian bread spread with butter and garlic salt, and a tossed salad. Your family will love it!

Here is the recipe:

Lasagne (Can also be spelled this way)

1 pound Italian sausage

1 clove garlic, minced

1 tablespoon whole basil (I used freeze dried)

1 1/2 teaspoons salt (I used coarse Kosher salt)

1 1-pound can diced tomoatoes

2 6-ounce cans tomato paste

10 ounces lasagne noodles (8-10)

2 eggs

3 cups fresh Rocotta

1/2 cup grated Parmesan or Romano Cheese

2 tablespoons parsley flakes

1 teaspoon salt (I used coarse Kosher salt)

1/2 teaspoon pepper

1 pound mozzarella cheese, sliced very thin (I used 2 cups shredded)

Brown meat slowly; spoon (or drain) off excess fat. Add next 5 ingredients and 1 cup water. Simmer, covered, 15 minutes (I simmered uncovered 30 minutes); stir often. Cook noodles in boiling water (I add a dash of olive oil), 10 minutes; drain; rinse. Beat eggs; add remaining ingredients, except mozzarella.

Layer half the noodles in a 13x9x2 inch baking dish, spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 degrees about 30-40 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8-10.

Enjoy!