Ingredients:
• 2 lb Italian sausage
• 1/2 cup minced onion
• 2 cloves garlic
• 1 (28 oz) crushed tomatoes
• 2 (6.5 oz) cans tomato sauce
• 1/2 cup red wine
• 2 TB spoons sugar
• 1 1/2 teaspoon dried basil leaves
• 12 lasagna noodles
• 32 ounces ricotta cheese
• 2 eggs
• 3/4 pound mozzarella cheese, grated
• 3/4 cup grated Parmesan cheese
Directions:
• In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned.
• Stir in crushed tomatoes, tomato sauce, and red wine.
• Season with sugar.
• Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil.
• Cook lasagna noodles in boiling water for 8 to 10 minutes.
• Drain noodles, and rinse with cold water.
• In a mixing bowl, combine ricotta cheese with eggs.
• Preheat oven to 375 degrees F.
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish.
• Arrange 6 noodles lengthwise over meat sauce.
• Spread with one half of the ricotta cheese mixture.
• Top with a third of mozzarella cheese slices.
• Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
• Repeat layers, and top with remaining mozzarella and Parmesan cheese.
• Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes.
• Remove foil, and bake an additional 25 minutes.
• Cool for 15 minutes before serving.
