Father Pisut praises his mother's lasagne and recommended it be posted to the blog some time ago. So here it is for all to enjoy.
Lasagne
1 pound (Graziono's) Italian sausage
1 clove of garlic, minced
1 tablespoon of basil
1-1/2 teaspoons of salt
1 1-pound can tomatoes
2 6-ounce cans tomato paste
10 ounces lasagne noodles (9-10) pieces
2 eggs
30 ounces fresh Ricotta
1/2 cup grated Romano cheese
2 tablespoons parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1 pound mozzarella cheese, slice very thin (use enough to cover Ricotta)
Graziono's Italian seasoning
Brown meat slowly; spoon of excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount boiling salted water till tender; drain; rinse. Beat eggs; add remaining ingredients, except mozzarella.
Layer half the noodles in 13x9x2 inch baking dish; spread with half the Ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375˚ about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.