Kathy's Lasagna

1 1/2 lb sweet Italian sausage

1 tsp garlic, minced

1 tbls. parsley

1/2 tsp salt

1 tbls. dried basil

1 tbls. dried oregano

3 6 ounce cans tomato paste

1 16 ounce can diced tomatoes

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1 c water (add up to 1/2 c more if it's reduced too much. The uncooked pasta will need some liquid.)

1 16 oz. pkg lasagna noodles

30 ounces ricotta

2 eggs

1/2 tsp salt

1 tsp pepper

2 tbls parsley

1/2 c Parmesan

1 lb. mozzarella, sliced or shredded

1. Brown meat; drain off excess fat; stir in remaining ingredients in first section above. Simmer one hour, stirring occasionally.
2. Combine ricotta, eggs, 1/2 tsp salt, pepper, 2 T parsley, and Parmesan.
3. Spoon about 1/2 c meat sauce on bottom of 9 x 13 pan.
4. Cover with layer of uncooked noodles
5. spread 1/3 of cheese mixture, 1/3 of mozzarella and 1/3 of the meat over the noodles. Repeat layers twice.
6. Freeze.
7. Bake at 375 for 1 hour. Let stand for 15-20 minutes before cutting.

NOTES:

I made a half recipe and used a smaller baking dish.

I substituted cottage cheese for the ricotta

SOURCE: Kathy Huber, Christine Houle