Title: Rosie Snead's Lasagne
Categories: Fair Pasta
Yield: 10 Servings

1	lb	Italian sausage
1/2	c	Onion; chopped
2		Cl Garlic; minced
1	cn	Tomatoes
1	cn	Tomato sauce
1	cn	Tomato paste
2	ts	Dried basil; crumbled
1	ts	Salt
8	oz	Lasagna noodles
1	tb	Vegetable oil
2		Eggs
2 1/2	c	Ricotta cheese/cream-style c
3/4	c	Parmesan or romano cheese; g
3	tb	Parsley; chopped
1	lb	Mozzarella cheese; thinly sl

Preheat oven to 375 F. 1. In a large heavy pot over moderate heat, cook the sausage, onion and garlic until the meat is brown, stirring to break up lumps. Drain off the fat. Stir in the tomatoes, undrained, and break them up. Stir in the tomato sauce, paste, basil and salt. Bring to a boil, cover the pot, lower the heat, and simmer for 15 mins, stirring often. 2. Meanwhile, cook the noodles in a large quantity of boiling salted water, to which you have added the oil, until tender; test a noodle after 8 mins. Drain the noodles in a colander and rinse them under cold water. Set aside. 3. In a large bowl, beat the eggs. Stir in the ricotta, 1/2 cup of grated cheese, the parsley, salt and pepper. Oil a 13 x 9 -2-inch baking dish. Spread half the noodles evenly in the dish; follow with half of the egg-cheese mixture; half of the mozzarella, then half of the meat sauce. Repeat the layers. Sprinkle remaining grated cheese over the top. 4. Bake for 35 mins, or until bubbling. Let stand 10 mins to settle.

From the DELAWARE COUNTY FAIR of Delaware, OH. Fair dates: 3rd week in Sept., 7 days, Sat through Fri.

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