|Vegetable oil||1 Tablespoon|
|Lasagne noodles||12 (white or green strips)|
|For sausage sauce|
|Ricotta cheese||8 Ounce (1 carton)|
|Cottage cheese||8 Ounce (1 carton)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Mozzarella cheese||1 Pound, thinly sliced|
|Bulk italian sausage||1 1⁄2 Pound|
|Chopped mixed vegetables||1⁄2 Cup (8 tbs) (carrots, onions, celery)|
|Tomato bits||1 Can (10 oz)|
|Tomato paste||1 Can (10 oz)|
|Dried parsley flakes||1 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Ground black pepper||To Taste|
Butter a 13" x 9" baking dish; set aside.
Bring water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add salt and oil.
Gradually add lasagne noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Prepare Sausage Sauce; set aside.
Preheat oven to 375Â°F (190Â°C).
Beat eggs in a medium bowl.
Stir in ricotta cheese, cottage cheese, Parmesan cheese and pepper; mix well.
Spoon 1/2 cup sauce mixture in bottom of prepared baking dish.
Place a layer of 6 cooked lasagne noodles over sauce mixture.
Spread with half the cheese mixture.
Cover with half the mozzarella cheese slices.
Spread half the remaining sauce mixture over the cheese.
Repeat with remaining 6 lasagne noodles, remaining cheese mixture and remaining sauce mixture.
Bake in preheated oven 20 minutes.
Remove lasagne from oven.
Top with remaining mozzarella cheese slices.
Bake 10 minutes longer.
Let stand 10 minutes before cutting.
Makes 6 to 8 servings.
Sausage Sauce: In a large skillet, brown sausage about 15 minutes, stirring to break up meat.
Drain off excess fat.
Stir in remaining ingredients.
Cover and simmer 20 minutes or until slightly thickened.
Makes about 3 cups.