2 lbs. Italian sausage
3/4 c. chopped onions
2 minced garlic cloves
1 tbsp. olive oil
1 (28 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
1 (8 oz.) can tomato paste
2 tbsp. snipped parsley
1 tbsp. dried basil leaves
1 tsp. salt
1 tsp. pepper

Brown sausage and drain. Cook and stir onions and garlic in 1 tablespoon olive oil in Dutch oven over medium high heat for 3 minutes. Stir in tomatoes, sauce, paste, sausage, parsley, basil, salt, sugar and 1/4 teaspoon pepper. Heat to boiling and reduce heat. Simmer uncovered 1 hour.

Mix together 2 egg yolks, 2 tablespoons parsley, 1 teaspoon salt, 1/4 teaspoon pepper and 1 pound ricotta cheese.

Boil 8 oz. lasagna noodles in deep boiling water for 10 to 12 minutes to which 1 tablespoon oil and 1/2 teaspoon salt have been added. Rinse noodles in cold water. Have ready 3/4 pound Mozzarella cheese sliced and 1/2 cup grated Romano cheese. Heat oven to 350 degrees.

Pour 1/3 of meat sauce into greased 13 1/2 x 8 3/4 x 1 3/4 inch baking dish. Layer half each of the noodles, ricotta cheese mixture and Mozzarella cheese. Repeat. End with a layer of meat sauce and sprinkle with grated Romano cheese. Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Serves 8.