Lasagna

1 ½ pounds of Italian sausage *see note

1 medium onion, chopped

3 cloves garlic, pressed or 1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

1½ teaspoon basil, fresh (chopped) or dried flakes

1½ teaspoons dried oregano

1½ teaspoon whole or ground fennel seed.(I buy whole seeds and use a spare coffee grinder to make a fine powder )

1 package lasagna noodles, cooked according to package directions *see note

2 jars of your favorite pasta sauce * see note

8 ounces ricotta cheese

1/4 cup Parmesan cheese, grated

1 pound of mozzarella cheese, grated *see note

*note – This recipe is for a larger than normal baking pan. An over-sized (oven-safe) casserole dish is ideal. However, a standard 13x9x2 cake pan can be used, but you will have left over ingredients, so consider reducing some of the amounts. If using a cake pan, 1 lb of meat, 1½ jars of sauce, ¾ pound of mozzarella and 12 noodles will be plenty.

1. Cook noodles as directed and drain.
2. Season meat with salt and pepper, cook on medium heat with onion and garlic in 10 or 12-inch skillet until light brown; drain. Transfer to 4 quart kettle.
3. To kettle add pasta sauce, basil, oregano and fennel. Bring to simmer, and then remove from heat.
4. Reserve 1 cup of the sauce mixture. And ¾ cup mozzarella cheese
5. Mix ricotta cheese, 1/4 cup Parmesan cheese
6. Layer 1/3 each of the noodles, remaining sauce mixture, mozzarella cheese and ricotta cheese mixture in ungreased pan.
7. Repeat 2 times.
8. Spoon reserved sauce mixture onto top; sprinkle with reserved cheese.
9. Cook uncovered in 350 degree oven 25 minutes or until cheese is lightly browned.
10. Let stand 15 minutes before cutting. Serve.