8-12 oz. spaghetti-linguini-thin spaghetti
Ca. 2 tsp. oil (Crisco-Wesson-olive)
Ca. 1 tsp. unsalted butter
1 med. onion, chopped fine
3 cloves garlic (more if desired), minced
Ca. 1 lb. Italian sausage and (or) ca. 1 lb. ground beef
2 eggs
1/2 c. or more parsley
1 tbsp. lemon juice
1 1/2 tsp. oregano
1 tsp. basil
1/4 tsp. pepper
1/2 c. Ricotta cheese
Ca. 1 c. Mozzarella cheese
Ca. 1/2 c. grated Parmesan cheese
Ca. 8-10 oz. can peeled tomatoes, sliced

(If you don't use sausage, you may want to add salt). Options - sliced, sauteed mushrooms; chopped, sauteed sweet peppers. Preheat oven to 375 degrees. Grease 8 inch springform (I use 10 inch ring springform, and grease with olive oil Pam).

Cook the pasta according to directions. Drain and set pot aside for awhile. Lightly brown 3-4 sweet Italian sausages worth of meat - i.e., squeeze the meat from the casing and brown, or take a guess at the amount if you can buy it without casing (no one around here does it without casing). (As an afterthought, you might want to add some ground beef).

Heat the oil and butter (or just 1 tablespoon olive oil) in a pan. Add the onion and garlic and cook for about 5 minutes - until "wilted" or "clear." In a bowl, beat the eggs and Ricotta and 2 tablespoons Parmesan. Cut the parsley fairly fine, add it, and the egg mixture, the oregano, basil, lemon juice to the pasta and mix well.

Put half the pasta mixture in the greased (with Pam) pan, and press down lightly. Arrange the sausage and half the tomato slices around the pasta. Sprinkle with Mozzarella (use as much as you need to "sprinkle" it, not "cover").

Add the rest of the pasta mixture, and top that with tomato slices and Mozzarella, again, "sprinkled" as needed, and top with a sprinkling of Parmesan. Bake for ca. 30 minutes (look at the cheese to make sure its melted, but not "burned"). Let sit for about 10 minutes to separate from the pan. Turn over onto a plate and release the springform, and remove the tube - Voila!!