Classic Lasagna

Oven ready (no boil) lasagna noodles (at least one box)

butter

1 small onion, diced

1 clove of garlic, minced

2 lbs of italian sausage

32 oz ricotta cheese

1 – 4 oz tube of Gourmet Garden Italian Herb paste

1 egg

12 cups of shredded mozzerella cheese

8 oz grated parmesan cheese

48 oz Prego Traditional tomato sauce

Preheat oven to 350 degrees

In a large skillet, add butter and diced onions and minced garlic and cook until onions are translucent. Remove from pan and set aside. Brown sausage in skillet and add onion and garlic back in at the end and mix together. Set this mixture aside. In a bowl, mix together ricotta cheese, egg and herb paste. Set aside. In a deep 9×13 pan start layering the lasagna, starting with tomato sauce on the bottom, followed by lasagna noodles (you may have to break the noodles to fully fit the pan), top noodles with a layer of ricotta cheese, then sprinkle sausage over the ricotta, then mozzerella cheese and parmesan cheese, then start again with the sauce. Put an extra layer of mozzerella and parmesan cheese to finish off the lasagna.

Cover and bake at 350 degrees for 30 minutes, uncover and continue baking for 15 minutes until top in bubbly and brown. Let sit for at least 10 minutes before cutting.