Basic Lasagna

12 oz ground sausage
1 cup chopped onion
1 diced bell pepper
2 garlic cloves, minced
14.5 oz can chopped tomatoes
8 ox can tomato sauce
6 oz can tomato paste
2 tsp dried basil
1 tsp dried oregano
1 tsp fennel seed (optional)
1/ 2 tsp salt
Pepper to taste
6 lasagna noodles (if gluten-free boil until al dente)
1 egg
15 oz ricotta cheese
½ cup grated parmesan or Romano cheese
1 TSP dried parsley or 3 TSP fresh parsley
8 oz shredded mozzarella

Brown meat with onion, bell pepper and garlic. Drain fat from pan. Add tomato, tomato sauce and tomato paste. Stir in herbs, salt and pepper taste. Simmer for 30 minutes or low heat. Taste and adjust seasonings to taste.

Preheat oven to 375F In a small bowl mix, ricotta, egg and parmesan or romano cheese. Unless using no-boil noodles, boil pasta.

In a 13x9x2” baking pan place 3 noodles lengthwise. Spread half of the ricotta mixtures evenly over noodles. Spread half of the meat sauce and mozzarella cheese. Top with remaining noodles, ricotta cheese and mozzarella.

Cook in oven for 30 - 35 minutes or until bubbly. Let stand for 10 minutes before serving.