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12 lasagna noodles, broken into pieces
1 lb. hot Italian sausage, casing removed (I use italian sausage that comes in a roll like breakfast sausage)
1 26 oz. jar spaghetti sauce
1 cup ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 tsp. basil
1/2 tsp. black pepper

Cook the noodles according to the package directions; drain. Meanwhile, in a soup pot, cook the sausage over medium-high heat for 6 to 8 minutes, or until no pink remains, stirring to crumble the sausage; drain. Add the noodles and the remaining ingredients; mix well. Reduce the heat to medium-low and cook for 6 to 8 minutes, or until heated through and the cheese is melted. Serve immediately.

Note: Sprinkle with a bit of fresh chopped parsley before serving to give this an extra-fancy, extra-fresh look. (From Mr. Food.)

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