1 (16 oz.) pkg. lasagna noodles
1 lg. onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
2 cloves garlic, finely chopped
2 tbsp. butter
1 (8 oz.) pkg. Mozzarella cheese, sliced
5 c. spaghetti sauce
1 lb. Italian sausage, 1/2 sweet and 1/2 hot, casings removed
1 (15 oz.) Ricotta cheese
3/4 c. Parmesan cheese
2 eggs, slightly beaten
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper

Cook lasagna; drain. Line 8x8x2 inch baking dish with foil. Lightly grease another dish same size. Preheat oven to 350 degrees. Saute onion, celery, carrot and garlic in butter until tender. Stir in spaghetti sauce; lower heat and cook 20 minutes.

Saute sausage until brown; drain. Whisk together Ricotta, 1/2 cup Parmesan, eggs, oregano, basil, salt, pepper, until smooth. Assemble casseroles; reserve 1 cup tomato sauce. Alternate sauce, noodles, Ricotta, meat, Mozzarella, sauce, ending with noodles and reserved sauce. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes. Let stand 10 minutes. Freeze foil-lined casserole. Bake at 375 degrees for 1 hour 15 minutes.