Lasagna
Serves: 8-10

1 pound lasagna pasta noodles
1 1/4 Tablespoon salt dissolved in 6 quarts water
Tomato sauce (recipe follows)
1 pound ricotta
1 pound mozzarella, grated
1/4 pound Parmesan, grated
2 Tablespoon fresh parsley, chopped
1 pound Italian sausage
Olive oil

Boil lasagna noodles in salted water until cooked al dente. Rinse in cold water. Mix cheeses with parsley and chill. Remove sausage from casings and brown in olive oil and drain off grease. Spread some tomato sauce over the bottom of a 2 to 3 inch-deep baking dish. Arrange noodles over the sauce to cover bottom. Spoon cheese mixture over the top of the noodles. Spread sauce over cheese and top with another layer of noodles. Spread sausage over noodles. Top with sauce and another layer of noodles. Repeat these steps ending with a layer of sauce. Sprinkle Parmesan over top. Bake at 375 degrees for 45 minutes to 1 hour. Cool 15 minutes before cutting.