Contributed by Susan

2 quarts Spaghetti Sauce
  Use Susan's Spaghetti Sauce Recipe, omitting meatballs or use
  two store-bought jars
2 pounds Hot Italian Sausage
8-10 Lasagne Noodles
1 15 oz container Ricotta Cheese
  (tastes best if you don't use low fat)
1 pound Shredded Mozzarella Cheese (I often buy pre-shredded in a bag)
2 cups Shredded Parmesan Cheese (I use Asiago)

If you are making your own sauce (and I really think it's better that
way), prepare the sauce and brown the sausage. Add the sausage to the
sauce and let it simmer for at least a few hours. Simmering would
probably help the store-bought sauce taste better too.

Preheat oven to 375 degrees. Parboil the lasagne noodles in a large pot
of water. Drain and lay in a single layer on wax paper or aluminum foil.
On each noodle, spread ricotta cheese (I think it's easier to spread the
cheese before you layer the noodles.

In a 9x13 baking dish (I actually use a slightly larger roasting pan),
spread enough sauce to cover the bottom of the pan. Lay half the noodles
on top of the sauce. Spread a fairly thick layer of mozzarella cheese on
top of the noodles. Spread a thin layer of parmesan cheese. I also
sometimes add a layer of crumbled gorgonzola cheese. Add enough sauce to
cover the cheese layers. Layer the rest of the noodles, cover with
enough sauce so that noodles are completely covered. Top with a thin
layer of mozzarella and enough parmesan cheese to cover the sauce.

Bake, covered with aluminum foil at 375 for 30 minutes. Remove foil and
continue baking for 15 more minutes, or until cheese is bubbly and
slightly browned. Let stand for 10 minutes before cutting. I usually cut
into 12 pieces.
September 98 Recipes