Lasagna

From the kitchen of: Dawn Corbin

1 qts. tomato sauce or
2 large cans puree
2 lb. sausage
1 onion, chopped
2 Tbsp. dry oregano
2 Tbsp. basil leaves
2 Tbsp. garlic powder
2 tsp. fennel seeds (optional)
1 box lasagna noodles
1 lb. Ricotta Cheese or cottage cheese
2 lb. Mozzarella Cheese, grated

Brown sausage, add onions and spices, mix with tomato sauce or puree. Simmer on low heat for about 1/2 hour. Cook noodles in large pot of salted water for 10 minutes. Drain, rinse lay out flat till ready to use. In greased 5 quart rectangular casserole layer noodles, meat, a thin layer of Ricotta(or Cottage cheese) & Mozzarella cheese . Continue layering until all ingredients are in dish ending with Mozzarella cheese. Bake at 350°F for 1 hour. Refrigerate for 4 hours or over night. Re-bake for 1 hour at 350°F.