Gezon Lasagna

Summary
Prep time	1 hr
Cook time	30-35 min @ 375°
Source	Dave from OE 2024 (*sigh* Oregon...)
Yield / serves	8-10 servings
Rating	Very good

Ingredients

• 1 1/4 lb bulk pork sausage
• 1/2 c chopped onion
• 1 clove garlic, minced (or 1/2 t garlic powder)
• 14.5 oz or 16 oz can tomatoes, cut up
• 8 oz can tomato sauce
• 6 oz can tomato paste
• 2 t dried basil
• 1 t salt (plus more for cooking the noodles)
• 1/2 t freshly ground black pepper
• 8 oz lasagna noodles
• 1 T cooking oil
• 2 eggs, beaten
• 2 1/2 c ricotta or 24 oz cottage cheese
• 3/4 c grated Parmesan or Romano cheese
• 2 T dried parlsey flakes
• 1 lb mozzarella, thinly sliced

Preparation

Preheat the oven to 375.

Cook meat, onion, and garlic until the meat is browned. Drain off the fat. Stir in the tomatoes, tomato sauce, tomato paste, dried basil, and salt. Cover and simmer 15 minutes, stirring often.

Meanwhile, bring a pot of salted water to a boil and add the oil. Cook the noodles until tender. Drain and rinse the noodles.

Mix together the eggs, ricotta, 1/2 cup of the Parmesan/Romano, parsley, 1 t salt, and 1/2 pepper.

Layer half the noodles in a 13x9 baking dish; spread with half the ricotta filling. Add half the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop.

Bake at 375° for 30-35 minutes or until heated through. Let rest for 10 minutes before serving.

Notes

• Can be assembled early and refrigerated. Increase baking time to 45 minutes or until hot.