"THE" Lasagna

INGREDIENTS:

1 1/2-2 lbs bulk italian sausage (might mix in some hot sausage, or use italian turkey sausage)

1 package of no-bake lasagna noodles

1 cup chopped onion

2-3 cloves of garlic, minced

1 can (28 oz) undrained diced tomatoes

12 oz. tomato paste

2 tsp sugar

2 1/2 tsp salt, divided

1 1/2 tsp basil, crushed (or 5-6 TBL of fresh basil)

1/2 tsp fennel seeds

1/4 tsp pepper

1 (15 oz) ricotta cheese

1 egg, beaten

1 TBL parsley flakes or 1/3 cup fresh parsley

1 cup sliced, ripe olives

4 cups shredded mozzarella cheese

1 1/2 cups of 3 cheese blend- asiago, romano, parmesan

DIRECTIONS:

Cook sausage, onion and garlic in a large skillet until sausage is no longer pink and onion is tender, drain. Soak the noodles in a bowl of warm water. Stir in the tomatoes, tomato paste, sugar, 2 tsp of salt, basil, fennel seed and pepper. Bring to a boil over high heat, then reduce to low. Simmer, uncovered for 20 minutes.

In a small bowl, blend ricotta, egg, parsley and remaining 1/2 tsp salt. Spoon 1 1/2 cups of the meat sauce into a 13x9 inch baking dish (ceramic or stoneware works really well). Layer 1/3 each of the lasagna noodles remaining- meat mixture, ricotta mixture, olives, mozzarella, and 3 cheese blend. Repeat layers and cover with foil. Bake at 375 for 25 minutes. Uncover and bake about 20 more minutes until heated thru. Let stand 10 minutes before cutting.

Make 8-12 servings.