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| 1 Tasse | Onion chopped |
| 2 | Cloves garlic crushed |
| 1 | 28 ounces ca crushed tomatoes |
| 1 | 16 ounces ca crushed tomatoes |
| 1 | 6 ounces can tomato paste |
| 1/4 Tasse | Parsley fresh, minced |
| 1 Esslöffel | brown sugar Packed, light |
| 1 Teelöffel | salt |
| 1 1/2 Teelöffel | oregano dried |
| 1/4 Teelöffel | thyme dried |
| 1 | Bayleaf |
| 1 | Whole stalk celery; leaves removed |
| 2 Tasse | water |
| 2 x ca. 450 g | Italian sausage; in casings |
| 1 Tasse | water |
| 8 x ca. 30 g | Lasagne noodles; cooked al dente and drained |
| 1 x ca. 450 g | ricotta cheese |
| 1 1/2 x ca. 450 g | Mozzarella sliced |
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In a large saucepan, combine onion, garlic, tomatoes, tomato paste, parsley, sugar, salt, oregano, thyme, bay leaf, celery and the 2 cups of water; simmer for 3 hours, stirring occasionally. Remove bay leaf and celery stalk. In a large skillet, cook the sausage in the 1 cup of water over medium heat. Cook until water evaporates. Reduce heat to low and brown sausage for 5 minutes. Cut into 1/2" pieces. Add the sausage chunks to the sauce. In a lightly greased 9 x 13" pan, layer half of the noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil. Baked in 350°F oven for 1 hour.
Katherine Smith Kook-Net: The Shadow Zone Iv - Stinson Beach, Ca From Lin Fields and Carole Walberg
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