Cathy's Lasagna

This recipe was taken from Cathy's Menu and recipes for the week of 2/11/07

Lasagna Sauce

 * 2 Lb. sausage
 * 2 Tsp. olive oil
 * 3 garlic cloves
 * 4 Tsp. oregano
 * 1 Onion
 * 2 Tsp. basil
 * 3 Tsp. parsley
 * 2 Tsp. garlic powder
 * salt and pepper to taste
 * 2 Tsp. Cajun seasoning
 * 2 Tsp. sugar
 * 1 Can (28 Oz.) tomato Sauce and 1 can of water
 * 2 Can (6 Oz.) tomato Paste and 2 cans of water
 * 1 Can (16 Oz.) diced tomatoes
 * 2 Cans mushrooms

Lasagna Filling

 * 6 Lasagna noodles
 * 1 Pkg. Italian seasoning
 * 2 Blocks (8 Oz.) mozzarella cheese
 * 1 Pkg. Shredded mozzarella
 * 1 Lb. ricotta cheese
 * 1 Cup Parmesan cheese
 * 1 Cup parsley
 * 1 Tsp. basil
 * Dash pepper
 * Dash salt
 * olive oil
 * egg

Lasagna Sauce

 * 1) Chop 3 garlic cloves, add garlic to olive oil and cook until garlic Bubbles.
 * 2) Add the Onion, turn to medium low.
 * 3) Simmer on low heat about 5 minutes.
 * 4) While simmering, add other ingredients and mix well.
 * 5) Stir every couple minutes; do this for about 10 minutes.
 * 6) Cover and simmer an additional 10 minutes.

Lasagna Filling

 * 1) Combine ricotta cheese, egg, mozzarella, Parmesan cheese, parsley, a dash of black pepper and 1 tsp of basil.
 * 2) Mix well with a fork and set aside.
 * 3) Spoon a small amount of lasagna sauce on the bottom of the pan.
 * 4) Layer noodles, then dollop lasagna filling about 2" apart; carefully spread out.
 * 5) Top with mozzarella cheese slices
 * 6) Spoon lasagna filling on top of this.
 * 7) Sprinkle some of the Parmesan cheese mixture on top of this.
 * 8) Repeat process.
 * 9) Cover pan and cook for 45 minutes.
 * 10) Remove foil and cook 10 more minutes.
 * 11) Take out and let sit 10 more minutes before serving.