In a large, deep skillet or a Dutch oven heat the
olive oil and brown the sausage
Pour off all but
two tablespoons of the drippings
Add the
tomato sauce and bring to a simmer
Bring a
large pot of salted water to a boil
In a large
mixing bowl combine the eggs, ricotta cheese,
parsley, salt and black pepper to taste
In the
pot of water, cook the lasagna noodles al dente
Drain thoroughly
In a lasagna pan or large
baking pan, spread a thin layer of the simmering
tomato sauce
Add a layer of lasagna noodles
Spread some of the ricotta mixture over the
noodles
Sprinkle about a quarter of the
mozzarella, Parmesan, and Romano cheeses over
the ricotta
Add a layer of sauce and continue
layering in the same fashion until all the
ingredients except the sauce are used
Reserve
the leftover sauce to pass at the table
End with a
layer of sauce
Bake, covered, in a pre heated
425F
oven for thirty-five minutes or until the
lasagna is bubbly
Test the center with your
finger; if it is hot to the touch the lasagna is
done.
Note: Lasagna can be prepared several days in
advance and stored in the refrigerator
