8 oz. lasagna noodles
1 lb. Italian sausage
16 oz. can tomatoes
16 oz. tomato sauce
1/2 tsp. oregano
2 tbsp. parsley
1 tbsp. dried onion
1/2 tsp. basil
1/2 tsp. fennel
1/4 tsp. garlic
2 beaten eggs
15 oz. Ricotta
1/2 c. Parmesan, grated
1 lb. Mozzarella, sliced thinly

Cook noodles according to package directions. Drain.

Cook sausage until browned. Drain off fat. Mix sausage, tomatoes, tomato sauce and dried onions. Add oregano, 1 tbsp. parsley, basil, fennel and garlic. Let simmer for 1/2 hour, covered, stirring occasionally.

In a bowl, mix egg, Ricotta, Parmesan and 1 tbsp. parsley. Place half of noodles in 13x9 pan. Spread with half of cheese mixture. Top with half of Mozzarella. Cover with half of sausage mixture. Repeat layers.

Put some grated Mozzarella on top for eye appeal. Bake, covered, at 375 degrees for 1 hour. Remove covering and bake an additional 15-20 minutes. Serves 8.