1 large onion, chopped
4 cloves garlic, chopped
1 1/2 pounds crumbled sausage, sweet or hot
1 large red bell pepper, chopped
28 oz good tomato basil sauce
1/2 cup dry red wine
15 ounces ricotta (about 2 cups)
1 large egg, beaten lightly
12 (7-by3 1/2-inch) no-boil lasagne pasta sheets
12 ounces mozzarella, grated
1/4 cup freshly grated Parmesano Reggiano cheese
In a heavy kettle cook onions and 3 cloves of garlic until softened.
Add sausage and bell pepper and cook 2 minutes, breaking up sausage.
Add tomato sauce and red wine and remaining garlic. Simmer 10
Preheat oven to 375 degrees.
In a bowl stir together ricotta, egg, salt and pepper.
Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce
will not cover bottom completely), and cover with 3 lasagne sheets,
making sure they do not touch each other. Spread about 2 cups
sauce over pasta. Drop one third of ricotta mixture by spoonfuls
onto sauce and gently spread with back of spoon. Sprinkle one
fourth of mozzarrella over ricotta mixture and make 2 more layers
inthe same manner, beginning and ending with pasta. Spread remaining
sauce evenly over top, making sure pasta is completely covered,
and sprinkle with Parmesan and remaining mozzarella.
Cover dish tightly with foil, tenting slightly to prevent foil
from touching top layer, and bake in middle of oven 20 minutes.
Remove foil and bake lasagne 10 minutes more, or until top is
bubbling and gloden. Let lasagne stand 5 minutes before serving.