1 1/2 lbs. lasagna noodles
1 c. grated Romano cheese
1 lb. shredded Mozzarella cheese
2 lbs. bulk Italian sausage
2 qts. of your favorite tomato sauce
1 (3 lbs.) container Ricotta cheese or 1 double recipe of homemade Ricotta cheese
2 eggs, slightly beaten
2 tbsp. chopped parsley
1/2 tsp. black pepper

Cook lasagna noodles according to package instructions. Fry sausage until no longer pink in color. Set aside. Mix Ricotta cheese, 1/2 cup Romano cheese, parsley, and pepper. Start by placing a little tomato sauce in bottom of 13 x 9 inch deep baking pan. Place a layer of lasagna noodles over sauce, then add Ricotta mixture, spreading thinly.

Place some of the sauce on next. Put more tomato sauce on, then sprinkle with Mozzarella and Romano cheeses. Repeat layers ending with lasagna noodles then top with tomato sauce and Mozzarella cheese. Cover with foil and bake in preheated 350 degree oven for 40 minutes. Let rest 20 minutes before serving.