Ingredients

• 1 package (8 oz) lasagna noodles, cooked and drained
• 8 ounces mild Italian sausage
• 1 can (14.5 oz.) recipe-ready tomatoes, diced, undrained
• 2 cans (6 oz. ea.) Italian tomato paste
• 1 cup water
• 2 beef bouillon cubes
• 1/2 tsp. dried basil, crushed
• 1 (15 oz.) container ricotta cheese
• 1/4 cup Romano cheese, grated
• 1 large egg
• 3 cups (12 oz.) mozzarella cheese, shredded, divided

Directions

Preheat oven to 350 degrees F. Crumble sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil. Bring to a boil. Reduce heat to low; cook for 10 to 15 minutes.combine ricotta cheese, Romano cheese and egg in small bowl. Layer in one 13x9 inch or two 8 - 9 inch square baking dishes as follows: 1/3 lasagna noodles, 1/2 meat sauce, 1/3 lasagna noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese; cover. Bake for 40 minutes. Uncover; bake for an additional 15 minutes or until bubbly and cheese is melted.

To Freeze Ahead

Prepare and assemble lasagna as above. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350 degrees F. Bake for 40 minutes. Uncover; bake for 15 minutes or until bubbly and cheese is melted.

NOTE: This makes quite a lot, so you might want to freeze half for later. Serve with a crusty hot garlic bread.

By Connie from Oden, Arkansas