How to make it

  • Brown sausage links in a skillet. Allow to cool, then cut into 1/4 inch rounds.
  • Saute garlic in a little olive oil and then add basil, salt, tomatoes, and tomato paste. Simmer over medium heat 20 minutes, stirring occasionally.
  • Blanch lasagna noodles in boiling water for 1 minute each. Rinse noodles with cold water, then allow to cool on wax paper. Cut sheets to fit 9 x 13 baking dish.
  • Beat eggs; add ricotta, Romano, parsley, salt, and pepper.
  • Layer one sheet of lasagna onto bottom of 9 x 13 x 2 inch baking dish. Spread 1/2 of the ricotta filling; layer sausage over ricotta; spread 1/2 of the tomato sauce. Layer second sheet of lasagna. Spread remaining ricotta filling, followed by remaining tomato sauce. Sprinkle mozzarella over top.
  • Cover dish with foil and bake at 375 F for 30 minutes. Remove foil after 20 minutes of baking. Let stand 10 minutes before serving. Or, freeze and bake at 375 F for 45-60 minutes.

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