Tomato-Sausage Lasagna

• 12 dried lasagna noodles, uncooked
• 2 teaspoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• 1 12 teaspoons dried Italian seasoning
• 14 teaspoon red pepper flakes
• 1 lb sweet Italian sausage, casing removed
• 2 (28 ounce) cans whole canned tomatoes, in puree
• coarse salt and pepper
• 6 cups mozzarella cheese, shredded
• 34 cup parmesan cheese, shredded

1. Fill a 9x13-inch baking dish two-thirds of the way with hot tap water.
2. Add noodles, and arrange them in alternating directions to prevent sticking.
3. Let soak while preparing the sauce.
4. MAKE SAUCE: Heat oil in a large saucepan over medium heat.
5. Add onion, garlic, Italian seasoning, and red pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes.
6. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes.
7. Add tomatoes, and their puree, breaking up tomatoes with a spoon or your fingers; bring to a boil.
8. Reduce to rapid simmer, and cook, stirring occasionally until thickened, about 20 minutes.
9. You should have about 8 cups of sauce.
10. Season with salt and pepper.
11. Preheat oven to 350F
12. Drain noodles, transfer to a baking sheet; dry dish with paper towels.
13. Spoon 1 cup sauce in bottom of dish.
14. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly.
15. Cover with 2 cups sauce, 2 cups mozzarella and 1/4 cup Parmesan.
16. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of the mozzarella and Parmesan.
17. Cover dish tightly with aluminum foil, and bake 1 hour.
18. Remove foil, and continue baking until bubbly and browned, about 30 minutes.
19. Remove from oven; let cool 20 minutes.
20. Cut and serve.

lasagna noodles, olive oil, onion, garlic, italian seasoning, red pepper, sweet italian sausage, tomatoes, salt, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/tomato-sausage-lasagna-401406 (may not work)