From Lafayette ward cook book
1 1b. hot bulk sausage or milk
3 cloves garlic
1 tsp. basil
1/2 tsp. oregano
1 1/2 tsp. salt
2 (6oz.) cans tomato paste
3/4 c. water
8 oz. lasagne noodles
1 1b. ricotta cheese
1/2 c Parmesan cheese
1 Tbsp. parsley
8 oz. Mozzerella cheese
Brown and crumble sausage,drain off fat and add seasonings,tomato paste and water. Simmer for about 1 hour, add water if needed. Cook noodles in salted water until tender,drain,blanch and blot on paper towels. Place overlaping layers of noodles in the bottom of a large dish,layer 1/2 of the ricotta,the sauce, the parmesan cheese, and the parsley top with half of mozzerella cheese. Repeat layering as established; bake at 375 for 45 min serves 8 to 10.
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