Aubrey'S Lasagna

• For Sauce:
• 1 Pound Ground Hot Sausage
• 2 (28oz) Cans Whole Tomato's
• 1 Medium Onion
• 3 Garlic Cloves
• 3 Tablespoons Olive Oil
• 1 Can Tomato Paste
• 1 Bay Leaf
• 1 Teaspoon Oregano
• 1 Teaspoon Italian Seasoning
• 1/4 Cup Sugar
• 1 Teaspoon Salt
• For Meatballs:
• 1 Pound Meatloaf Mix (1/3 pd each of pork, chuck, and veal)
• 1 1/2 Cups Bread Crumbs
• 1 Cup Olive Oil
• 1/3 Cup Whole Milk
• 1/2 Cup Romano
• 1/2 Parmesan
• 1/4 Cup Parsley
• 1 Egg (lightly beaten)
• 1/4 Teaspoon Black Pepper
• For Filling:
• 1 Pound Ricotta
• 1/2 Cup Romano
• 1/4 Cup Parsley
• 1/4 Teaspoon Salt
• 1 Egg (lightly beaten)
• For Pasta and Assembly:
• 1/2 Box Lasagna Pasta
• 1/2 Pound Mozzarella
• 1/2 Pound Provolone (6 slices)

1. Heat oil in saucepan over med-high heat, then saute onion until golden, about 6 minutes. Add garlic (Minced) oregano saute 2 minutes. Combine all ingredients in large pot and simmer for 3 hours. While sauce is cooking brown sausage and add to sauce than meatballs.
2. Form and Fry Meatballs:
3. Stir together bread crumbs and milk let stand 10 minutes. Than combine all ingredients. (Do not overmix)
4. Form meatballs and fry in oil, than cool on paper towel. After cooled break up meatballs into sauce.
5. Make Filling:
6. Combine all ingredients.
7. Boil and Bake Pasta:
8. Preheat oven 425 degrees with rack in middle.
9. Cook pasta in salted water till al dente. Drain and cool with cold water.
10. Layer 13x9 baking dish with sauce, pasta, filling, cheese. Top with Provolone.
11. Bake covered with tin foil 20 minutes, 20-30 minutes uncovered till cheese is golden. Cool 20 minutes.

sausage, tomatos, onion, garlic, olive oil, tomato paste, bay leaf, oregano, italian seasoning, sugar, salt, meatloaf, bread crumbs, olive oil, milk, romano, parmesan, parsley, egg, black pepper, ricotta, romano, parsley, salt, egg, lasagna pasta, mozzarella, provolone

Taken from www.epicurious.com/recipes/member/views/aubreys-lasagna-50082933 (may not work)