This recipe is right out of the Family Cookbook, and will have you eating leftovers for the rest of the week.
1 pound mild Italian sausage
1 clove garlic, minced
1 tablespoon basil
1 one pound can crushed tomatoes (2 cups)
2 six ounce cans of tomato paste
1 cup of burgundy wine
½ cup of brown sugar
10 ounces of lasagna or wide noodles
3 cups of fresh ricotta cheese (found next to sour cream in the store)
2 tablespoons of parsley flakes
2 beaten eggs
½ teaspoon pepper
2 teaspoons salt
1 pound mozzarella cheese
Brown meat slowly; spoon off excess fat. Add next six ingredients. Simmer uncovered for about 30 minutes, stirring occasionally.
Cook noodles according to package with a little salt, and drain when finished. In a large bowl, combine remaining ingredients except for mozzarella cheese. Place half the noodles in a 13×9 pan, spread half the ricotta cheese mix on top of noodles. Then put half of mozzarella on top of the ricotta, and half the meat mixture on top of that. Repeat the layers, top with noodles and sprinkle with remaining mozzarella to finish.
Bake at 375 about 20 minutes. Let stand 10 minutes before cutting into squares so filling sets. You can always make it earlier and refrigerate as well. The leftovers are always better with this dish.