Ingredients

Serve this excellent version of a classic Italian comfort food with a simple salad of red onion ringlets and halved cherry tomatoes on a bed of torn romaine lettuce, drizzled with a balsamic vinaigrette, and a warm, crusty loaf of Italian or French bread. Lasagna with Italian Sausage Meat Sauce: 2 teaspoons dried basil leaves 1 teaspoon dried oregano leaves 1 large bay leaf 1 pound hot or mild Italian sausages, casings removed 1 tablespoon olive oil 1 medium onion, chopped 1 large carrot, peeled and finely chopped 6 to 8 garlic cloves, finely minced 1 (6-ounce) can tomato paste 1 (28-ounce) can crushed Roma tomatoes with puree 1 cup water 2 teaspoons brown sugar 1 teaspoon salt Freshly ground black pepper to taste   For Lasagna: 12 lasagna noodles, (about 12-ounces) cooked according to package directions 1 (16-ounce) container ricotta cheese 2/3 cup freshly grated Parmesan cheese 1 large egg 2 tablespoons minced flat-leaf (Italian) parsley, or 1 tablespoon dried 1/2 teaspoon salt Freshly ground black pepper to taste 5 cups (2 1/2 pounds) grated mozzarella cheese 1/4 cup freshly Parmesan cheese

Description

In Small Bowl Combine The Basil Leaves, Oregano Leaves And Bay Leaf; Set Aside. In A Large Cooking Pot, Cook The Italian Sausage Over Medium Heat; Drain Excess Fat. Push Sausage To One Side Of Saucepan, Pour Olive Oil In Clear

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