8 oz. lasagna noodles
1 lb. bulk Italian or pork sausage
1/2 c. chopped onion
1 clove garlic minced
2 (8 oz.) cans tomato sauce, divided
2 (6 oz.) cans tomato paste
1 1/2 c. hot water
1 tsp. basil
1 tsp. oregano
1/2 tsp. marjoram
1 (15 or 16 oz.) ricotta cheese
1/2 c. Parmesan cheese
3 eggs
1/2 tsp. salt
2 c. shredded mozzarella cheese
2 c. shredded Muenster cheese

Prepare noodles according to package directions. Drain. In medium skillet combine sausage, onion and garlic. Break sausage apart while cooking. Drain. (Reserve 2/3 cup tomato sauce.) Add to meat the tomato sauce and paste, water and spices. Bring to boil and simmer 5 minutes. In medium bowl combine ricotta, Parmesan, eggs and salt. In 9 x 13 pan, pour reserve tomato sauce and layer lasagna, ricotta mixture, meat and cheeses. Repeat layers. Bake uncovered at 350 degrees for 40 to 50 minutes. Let stand 10 minutes before cutting. 12 servings.