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1
In a heavy skillet, slowly brown the sausage, breaking it up with a fork or use a Cuisinart which is quite effective and saves time.
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2
Drain off any excess fat.
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3
Add bell pepper and cook 2 minutes longer.
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4
Meanwhile, in a small skillet, cook the onion and garlic until softened.
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5
Add onion mixture, tomato sauce, wine, parsley flakes, basil and 1 1/2 tsp salt to sausage.
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6
Simmer sausage sauce for 30 minutes.
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7
Meanwhile, preheat oven to 375 degrees.
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8
Cook pasta as directed by its package.
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9
In a bowl, stir together lightly beaten eggs, ricotta cheese, salt and pepper.
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10
Pour 1 cup of sauce in a 14x10x4 in baking pan and cover with 3 pasta strips, making sure they do not touch one another.
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11
Spread about 2 cups sauce over pasta.
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12
Drop one-third of the ricotta mixture by spoonfuls onto sauce and gently spread with back of spoon.
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13
Sprinkle one fourth of the mozzarella over ricotta mixture and make two more layers in the same manner, beginning and ending with pasta.
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14
Spread remaining sauce evenly over top, making sure pasta is completely covered and sprinkle with Parmesan and remaining mozzarella cheese.
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15
Cover pan tightly with foil and bake in middle of the oven 20 minutes.
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16
Remove foil and bake 10 minutes longer or until top is bubbling and golden.
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17
Let stand 10 to 15 minutes before cutting into squares.
