Lasagna Reno

• 1 lb. medium plus 1 lb. hot Italian sausage
• 1/2 c. finely chopped onion
• 2 cloves garlic, crushed
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1 1/2 tsp. dried basil leaves
• 1/2 tsp. fennel seed
• 1/4 c. chopped parsley
• 4 c. canned tomatoes (undrained)
• 12 oz. tomato paste
• 1 Tbsp. salt
• 12 curly lasagna noodles (equals 3/4 of 1 lb. pkg.)
• 15 oz. Ricotta or cottage cheese, drained
• 1 egg
• 1/2 tsp. salt
• 3/4 lb. Mozzarella cheese, thinly sliced
• 3 oz. grated Parmesan cheese (equals 3/4 c.)

1. Remove sausage from casing and chop.
2. In a Dutch oven, over medium heat, saute sausage, onion and garlic, stirring frequently, until well browned, around 15 minutes.

onion, garlic, sugar, salt, basil, fennel seed, parsley, tomatoes, tomato paste, salt, curly lasagna noodles, ricotta, egg, salt, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256711 (may not work)