-
1
Fill large pot with water, add oil & salt, bring to boil.
-
2
Add lasagna noodles & cook according to package directions (I always use Ronzoni).
-
3
Remove casings from sausage & cook until browned, breaking up as you go.
-
4
Drain & set aside.
-
5
Preheat oven to 350.
-
6
Once pasta is done, gently remove from pot being careful not to tear (I use plastic tongs) and lay flat (not touching) on a large sheet of foil, the pasta won't stick to the foil, until cool enough to handle.
-
7
Beat eggs until smooth.
-
8
In large bowl combine mozzarella (all but reserved cup), ricotta, 1 cup parmesan, raw eggs & oregano, mix well.
-
9
In large baking dish (I believe mine is 9 x 13) spray with Pam & lay one layer of noodles out, overlapping edges & running up sides of dish.
-
10
If you have a deep pan use that as this will overflow a bit.
-
11
If you don't have a deep sided pan just line oven with some foil under it so it doesn't make a mess.
-
12
Spread 1 or 2 ladels of sauce & smooth over noodles then take 1/3 of cheese mixture and spread over that, evening it out, add desired amount of sausage.
-
13
Top with one layer of noodles.
-
14
Repeat until all of sauce (except about 2 ladels) cheese mixture, sausage & noodles are used.
-
15
Top layer at this point should be noodles.
-
16
Top that with reserved mozzarella, parmesan & sauce.
-
17
Bake at 350 for about an hour.
-
18
Edges will be crispy, this is my sweetheart's favorite part, sometimes we fight over them but I usually let him have them 'cause he's pretty good to me -- .
