Lodestone Lasagne

SAUCE:
1 cup chopped onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
1 16-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/4 cup minced fresh parsley
1 tablespoon packed light brown sugar
1 teaspoon salt
1 1/2 teaspoons dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 whole stalk celery (stems removed)
2 cups water

1-2 pounds italian sausage (I use turkey sausage)
8 ounces lasagne noodles cooked al dente (save time with no cook noodles)
1 pound ricotta cheese
1 1/2 pounds mozzarella cheese

In large sauce pan, combine all sauce ingredients and simmer for 3 hours, stirring occassionally. Remove bay leaf and celery stalk.

In large skillet brown sausage, drain and add to sauce. In a 9x13 inch baking dish layer half of noodles, sauce, ricotta and mozzarella. Repeat layers a second time. Cover with greased foil bake at 350 degrees for 1 hour.

*this recipe comes from Creme de Colorado which is published by the Junior League of Denver. It is not really fast but it's easy and makes a terrific Sunday night dinner served with crusty bread and salad.