Instructions
1. Cook the noodles in boiling salted water until al dente. Drain and rinse with cold water.

2. Saute the sausage over moderate heat until evenly cooked. Drain on absorbent paper.

3. Combine all the ingredients for the cheese filling and mix well.

4. Spread a thin layer of the Meat Sauce in a large baking dish.

5. Layer the ingredients. Begin with a layer of the lasagna noodles, arranged so there is an overlap of about 3 inches at the sides of the pan.

6. Follow the noodles with a layer of the cheese filling (about 1/4 inch thick), then a layer of the sausage, a layer of sauce, a thin layer of mozzerella, and a sprinkle of the parmesan.

7. Continue layering the ingredients in this manner until they are used up; finish with a layer of noodles.

8. Fold the overhanging noodles over the top of the lasagna. Cover the lasagna with the remaining meat sauce and top with the remaining Parmesan cheese.

9. Place the lasagna in a preheated 375 degree oven and bake for 15 minutes.

10. Reduce the oven to 325 and bake for another 45 minutes. If the top browns too quickly, cover it lightly with aluminium foil. The top should be a light golden brown.

11. Remove the lasagna from the oven and let it stand for 30-45 minutes before serving.

The lasagna can be assembled (but not baked) the day before. Remove the lasagna from the refrigerator 45 minutes before cooking to allow it to come to room temperature.

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Yields: 8 Servings
     From THE NEW PROFESSIONAL CHEF, page 849.

notes: 

Cuisine:   Italian

Main Ingredient: