3/4 lb. sweet Italian sausage
1/3 c. olive oil
2 cloves garlic, minced
1 (29 oz.) can Italian style tomatoes, chopped
1 (6 oz.) can tomato paste
1/2 tsp. basil
1 tsp. salt
1/2 tsp. ground black pepper
1 lb. mushrooms, sliced
1 lb. lasagne noodles, cooked and drained
1 lb. Ricotta cheese mixed with 1 egg
3/4 lb. Mozzarella cheese, shredded
1/4 c. grated Parmesan and Romano cheese, mixed

Remove skin of sausage and chop the meat. Lightly brown sausage meat in a skillet and drain well. In a pot, heat 4 tablespoons of the oil. Stir in garlic for 1 minute, then add tomatoes, paste, basil, salt and pepper. Bring to boil and cook over low heat for 45 minutes, stirring frequently. Taste for seasoning. (I sometimes add Italian grated cheese to my sauce and more garlic.)

Heat remaining oil in skillet; saute mushrooms for 5 minutes. In shallow oblong baking dish (13x9x2) arrange layer of lasagne noodles, then Ricotta, sausage, mushrooms, Mozzarella and sauce. Continue the order until all ingredients are used up, ending with sauce. Sprinkle with Parmesan cheese. Bake at 400 degrees for 30 minutes or so. Serves 4-6 people.