1 pk. Italian sausage
1 onion chopped
4 cloves garlic, minced
1/4 c. olive oil
2 (15oz) cans whole tomatoes
1 (15oz) can italian diced tomatoes
2 (8oz) cans tomato sauce
2 (4oz) cans tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp salt (or to taste)
1/2 tsp ground black pepper (or to taste)
1 bay leaf

Cheese Filling:

1- 16 oz container ricotta cheese
1 egg
1 10-oz package frozen spinch, cooked and drained well
1/4 tsp pepper
1/2 tsp dried basil
1/4 cup Parmesan cheese
topping:
3 cups mozzarella cheese
1/4 cup Parmesan cheese
cooked lasagna noodles, enough to make 3 layers in 13 x 9 baking dish.

The sauce can be made in a Crock-pot.

In Crock-pot:

On high setting, add olive oil, onions, and garlic and let simmer until onions are clear.

Meanwhile, cook Italian sausage in separate pan on stove and cut into bite size pieces. Once onions are cooked, add tomatoes, tomato paste and sauce, oregano, basil, salt, pepper, bay leaf and cooked Italian sausage. Stir until mixed.

Cook on high in crock pot for 4-6 hrs. or until sauce is dark red rich tasting. Stir frequently during cooking.

To prepare filling:

Add ricotta cheese, cooked drained spinach, egg, basil, pepper, and Parmesan cheese in bowl and mix well.

When ready to prepare lasagna:

Add 1/4 to 1/2 cup of sauce in bottom of 13 X 9 baking dish. Cover with noodles. Cover noodles with 1/2 of the filling mixture and top with 1 cup of mozzarella cheese.

Add 1 cup sauce. Repeat one more time. Add another layer of noodles and top with 1/4 cup extra Parmasan cheese and the remaining mozzerella cheese.

Bake at 350 degrees covered with foil for 40 minutes.

Uncover and bake an additional 10-15 minutes or until cheese is lighly brown.

Delicious!

Submitted by: Suzy Lindblom