SAUCE:

3 cloves garlic
1 green pepper, chopped, optional
1 can mushrooms, optional
2 tbsp. olive oil
2 lb. Italian hot sausage
1 can tomato sauce diluted with 1 can water
1/2 tsp. sugar
1 tsp. oregano
1 tsp. basil
1 lg. can tomato puree

Lightly brown garlic, meat and pepper. Add mushrooms, tomato paste, water, puree and seasonings. Simmer for 3 hours, stirring occasionally.

FILLING:

2 lb. ricotta
1/2 c. Romano cheese, grated
2 balls mozzarella cheese, chopped up
1 lb. lasagne

Bring 4 quarts of water to boil. Add 1 tablespoon olive oil, 1 teaspoon salt and lasagne. Cook 12 minutes. Drain. Spread a thin layer of sauce in baking pan. Then layer lasagne, ricotta, meat, grated cheese, sauce. Repeat layers until all ingredients are gone. Bake at 375 degrees for about 30 minutes or until mozzarella cheese is melted.