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1
Sauce: In large pot on medium/low heat add sausage, diced tomatoes, tomato sauce, tomato paste, mushrooms, squash and zucchini, onion, Italian seasoning and 1 teaspoons of the minced garlic; stir.
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2
When sauce starts to get warm turn heat to low; stir again and let cook overnight.
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3
If you're making it for that day, add ingredients above on medium/medium high heat and stir.
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4
When sauce starts to bubble, stir again and turn heat to low.
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5
Simmer 5 hours or until vegetables are tender.
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6
Noodles: Prepare as directed on package; set aside.
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7
Filling: In medium mixing bowl add ricotta cheese, Italian seasoning, egg, minced garlic, saved from earlier and Parmesan cheese.
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8
Mix until well blended.
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9
Preheat oven to 350F.
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10
Layers: In a greased Lasagna dish or 13x9x2-inch baking dish, cover bottom of dish with single layer of noodles.
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11
Spread about a 1/4 inch of Ricotta mixture over noodles.
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12
Spoon sauce to cover cheese mixture.
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13
Sprinkle with some mozzarella.
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14
Repeat layer directions until dish is almost full to the top.
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15
Leave room so bubbling doesn't spill over the top of your dish.
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16
Cooking: Place in heated oven for 45 minutes to an hour.
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17
Remove and let set for 15 minutes before serving.
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18
Store: Remaining sauce may be frozen for later meal.
