Lasagna by Fine Cooking

If using ordinary cooking variety, boil a large amount of water and cook noodles about half the time recommended on the package, or about 5-7 minutes, until flexible.

When done, cool down with cool water and lay each noodle out on sheets of layered aluminum foil. Cover to keep moist while preparing other ingredients.

In a heavy clad-based pot, add 2 Tbsp olive oil and heat.

Add sausage and brown it all over, breaking up into small pieces, 10-12 minutes.

Remove meat with slotted spoon and reserve.

Pour off 90% of fat.

In the same pot, add 1/3 cup olive oil and heat.

Add crushed garlic and sauté several minutes until garlic begins to turn light brown. Don't overcook.

Remove garlic pieces with slotted spoon and discard.

Add chopped onions and cook, stirring frequently, 5-6 minutes, until translucent.

Return meat to pot and add wine.

Mix ingredients and let simmer for at least 10 minutes to reduce wine by half.

Add crushed tomatoes from cans, and stir in the oregano, thyme, rosemary, fennel seeds, salt, pepper, and optional sugar.

Reduce heat to medium-low and simmer 30 minutes to develop flavors. Taste for seasoning.

In a separate bowl, beat the eggs together.

Add Parmesan and beat in Ricotta.

Season with salt and pepper and fold in the basil.

Preheat oven to 400°F.

Spray oven pan with PAM to prevent sticking.

Layer as follows:

Optional: One layer can be the meat of broiled red bell peppers.

Top layer should be mozzarella, covered with red sauce and sprinkled with some extra Parmesan.

Seal the pan with aluminum foil, tented to keep off the top layer as much as possible.

Bake for 40-50 minutes.

Let sit 15 minutes before serving, or refrigerate for reheating and serving later.