1 1/2 lb. bulk Italian sausage
1 sm. onion, diced
1 (28 oz.) can tomatoes
1 (12 oz.) can tomato paste
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. oregano leaves
1/2 tsp. thyme leaves
1/2 tsp. crushed red pepper
1/4 tsp. garlic salt
1 bay leaf
10 oz. lasagna noodles
2 eggs
1 (15 oz.) Ricotta cheese
1 (16 oz.) pkg. mozzarella cheese, shredded
1 c. cottage cheese

Preparation time: About 2 1/2 hours before serving. In 5 quart Dutch oven over high heat, cook sausage and onion until all pan juices evaporate and sausage is browned, stirring frequently. Add tomatoes and their liquid, tomato paste, sugar, salt, oregano, thyme, pepper, garlic salt and bay leaf.

Heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover; simmer 30 minutes, stirring occasionally. Discard bay leaf. Spoon off any fat from sauce.

When assembling the lasagna, start with noodles, when spoon on ricotta/egg mixture. The eggs allow the cheese to "set" or form a firm layer, as the dish bakes. Then spoon on a layer of meat sauce; sprinkle with 1/2 of all cheeses. Repeat.

Prepare lasagna noodles as label directs. Drain. In 13 x 9 inch baking dish. Assemble as directed. If access to lasagna pan 15 x 10 inch layers will be a bit more even. Then also increase noodle amount from 10 ounce to 16 ounce package.

Bake in 375 degree oven for 45 minutes or until heated through. Remove from oven. Let stand 10 minutes for easier cutting to serve. Serves 8-10 from the 13 x 9 inch pan. Serves 12-14 from the 15 x 10 inch pan.