Italian Sausage Lasagna

Tonight we decided to do a house dinner to welcome our two new housemates for the summer, who.... had better plans and couldn't make it. Alicia, Isabelle and Sally and I enjoyed the meal nonetheless. So what did we make? LASAGNA (l -zän -yə) Originally i was planning on using Richard Sterling Mehring II's (my daddy's) famous recipe, one that he taught to my mom while they were dating. But that recipe was a bit too complicated so i settled for my mom's adaptation of that recipe, aka the recipe on the back of the San Giorgio lasagna noodle box. So here it is: 


Servings: Serves 10-12 people
Total Time: 1 hour

Ingredients:
Prego traditional tomato sauce (26 oz. jar)
1.5 lb of Italian sweet sausage
1 pkg of Lasagna noodles (1lb)
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided 
1/4 cup parmesan cheese
4 eggs
1 Tbsp. chopped fresh parsley
1 tsp. salt
1/4 tsp. ground black pepper




1. Saute sausage links in a few tablespoons of oil until browned, and slice into 1/2" circles

2. Cook pasta according to package directions

3. Combine cheeses, eggs, parsley, salt and pepper for filling

4. Spread about 1/2 cup sauce on bottom of 13x9x2-inch baking dish
5. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges
6. Spread 1/3 cheese mixture over pasta and cover with about 1 cup of tomato sauce.
7. Dot surface with sausage circles
8. Repeat layers of pasta, cheese, sauce, and sausage twice.

9. Finally top with a layer of pasta and remaining tomato sauce, and sprinkle with additional mozzarella cheese

10. Cover with foil. Bake 30 minutes or until hot and bubbly
11. Remove foil; bake about 10 minutes longer, or until lightly browned
12. Let stand 10 minutes before cutting

I asked my housemate, and indentured servant, Alicia if she would like to help me with my blog entry and this is what she came up with (hence the translation above)....

1. Saute sausage links in a lightly oiled pan until browned. Then pretend you are a butcher and slash sausage into disks the length of your point finger's finger nail. 
2. Cook pasta following directions on cardboard parcel that once contained a bouquet of hard noodlesPrior-heat firebox to the degree of 350 (not celsius)
3. Combine the cheeses, eggs, the parsley, salt and the pepper para construir the cheesy filling layer.
4. spread about 1/2 cup of tomatoish pastey on the lower limit of a thirteen by nine by 2 inch baking capsule
5. Arrange lasagna noodles overlapping one another (like dominoes fallen upon each other) 
6. Spread one-third cheesy mixture over dominoed noodles, as if one were to frost a cake
7. Ditto #6, the above instruction, x 2
8. to finish it off apply one more layer of dominoed noodles, douce with remaining sauce and smother with parmesan cheese. 
9. Cover with foil of the tin nature
10. Place in firebox 
11. Bake for thirty revolutions of the slender arm of an anologue timepiece, until hot and bubblin'
12. Remove tin upper-limit (Alicia says "this makes sense if you think of it in terms of a box-and-whiskers plot") and allow lasagna to bake/roast/heat/simmer/cook until resembling a toasted marshmallow

Let it be... just let it be... for at least 1/6 of an hour before slashing it into square like portions