1 med. size red onion
3 tbsp. olive oil
1 to 2 cloves garlic, crushed
1 1/2 lb. Italian sausage
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
1/2 c. red cooking wine
1/2 c. water
1 tsp. dried oregano, crushed
1/2 tsp. pepper
1/2 tsp. sugar
1/2 tsp. dried sweet basil, crushed
12 oz. good quality lasagna noodles
Boiling water (with 2 tbsp. olive oil added)
1 lb. (2 c.) ricotta cheese
1/2 lb. mozzarella cheese, grated
2 eggs
1/2 lb. Monterey Jack, grated
2 tsp. dried parsley, crushed

In a large frying pan that has a cover, saute onion and garlic in 3 tablespoons oil until soft; add sausage and cook, stirring until meat is brown and crumbly. rain excess oil off meat. Stir in tomato sauce, tomato paste, wine, and water. Add oregano, pepper, sugar, and sweet basil, stirring until mixed. Cover pan and simmer slowly on low heat about 1 1/2 hours. Beat eggs, ricotta, and parsley together - add grated mozzarella and Monterey Jack cheeses. Meanwhile, cook noodles in boiling water until JUST tender. DON'T OVER COOK!!