Lasagna

1 lb. pork sausage or ground beef (optional, or can use soy crumbles)
1/2 c. chopped onion
1 clove garlic, minced
Dash of ground fennel seed or to taste
1 16-oz. can Italian-flavored tomatoes, cut up
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
8 oz. lasagna noodles
1 T. cooking oil
2 eggs
2-1/2 c. ricotta cheese
3/4 c. grated Parmesan or Romano cheese, divided
2 T. parsley flakes
1 lb. mozzarella cheese, thinly sliced

Brown crumbles, onion, and garlic. Drain and mix in fennel seed. Add undrained tomatoes, tomato sauce, and tomata paste. Simmer 15 minutes.

Cook noodles in water with oil. Drain and rinse.

Beat eggs with ricotta, 1/2 c. of Parmesan or Romano cheese, and parsley.

Layer sauce, noodles, ricotta, mozzarella and sauce twice in a 13 x 9 x 2" baking dish.  Top with remaining Parmesan or Romano. Bake at 375 degrees for 30-35 minutes. Let stand 10 minutes before serving.

Serves 10.

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