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1
Remove sausage casings and crumble sausage.
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2
Brown meat in large pot, stirring occasionally to break up the meat.
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3
Drain off fat.
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4
Remove meat and set aside.
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5
Heat 3 tablespoons oil in the same pot, add onion, garlic and bell pepper and cook over medium heat, stirring occasionally, about 5 to 8 minutes or until onion is tender.
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6
Stir in the reserved meat, tomato puree, tomato paste, water, basil, oregano, sugar, 3/4 teaspoon salt, 1/4 teaspoon pepper and bay leaf and bring to boil.
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7
Cover and simmer, stirring occasionally, about 2 hours, or until flavors mingle and mixture thickens slightly (there will be about 4 1/2 to 5 cups of sauce).
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8
Combine ricotta, 1/4 cup Parmesan, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside.
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9
Bring 3 quarts of water to boil in a large pot.
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10
Add 1 tablespoon salt, then gradually add lasagne noodles so that water continues to boil.
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11
Cook noodles until barely tender, about 5 minutes, stirring once or twice; do not overcook.
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12
Drain noodles; rinse in cold water and drain well.
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13
Return noodles to pot and toss them gently with 1 tablespoon oil to prevent them sticking.
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14
Line the bottom of a a buttered 9 x 13 x 2-inch pan with 4 lasagne noodles, cutting one as necessary to completely cover the bottom.
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15
Spread evenly with half of ricotta mixture (1 generous cup).
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16
Sprinkle evenly with half of mozarella (about 2 cups).
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17
Spread with half of the tomato/meat sauce.
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18
Top with remaining 4 noodles, cutting one noodle as above so that the sauce mixture is completely covered.
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19
Evenly layer on remaining ingredients in the same order as above.
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20
Sprinkle the top of the lasagne evenly with 1/4 cup Parmesan and 1/4 cup mozzarella.
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21
Bake in a preheated oven at 375 for about 45 or 50 minutes or until lasagne is hot in center.
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22
Remove from oven; let stand for 15 minutes.
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23
Cut in squares and serve on heated plates with garlic bread.
