Title: Baked Lasagna (Lasagne Al Forno)
Categories: Italian Pasta Lasagna Main
Yield: 8 Servings

		Half recipe Egg Noodles (see recipe)*
2	tb	Olive oil
4		Cloves garlic, finely chopped
1	lb	Bulk Italian sausage
1	md	Onion, chopped (1/2 cup)
1	md	Carrot, chopped (1/2 cup)
2	cn	(28 oz each) imported pear- shaped tomatoes, drained
1/4	c	Packed fresh basil
1/2	ts	Salt
1/2	ts	Pepper
4	c	Shredded mozzarella
1	c	Freshly grated Parmesan

Prepare dough for Egg Noodles as directed; roll and cut into 6 rectangles, 12x4 inches. Cover rectangles with plastic wrap until ready to use. Heat oil in 10-inch skillet over medium high heat. Cook garlic, sausage, onion and carrot in oil, stirring occasionally, until sausage is done; drain.

Place tomatoes and basil in food processor or blender; cover and process until smooth. Stir tomato mixture, salt and pepper into sausage mixture. Heat to boiling; reduce heat. Simmer uncovered 30 minutes, stirring occasionally.

Heat oven to 375F. Grease rectangular baking dish, 13x9x2 inches. Mix cheeses. Place 2 rectangles in baking dish; top with half of the sausage mixture and one-third of the cheese. Repeat; top with remaining rectangles and cheese. Cover and bake about 40 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

*12 dried lasagna noodles can be substituted for the half recipe Egg Noodles. Cook noodles as directed on package. Assemble lasagna as directed above--except substitute 4 cooked dried lasagna noodles for the 2 fresh lasagna noodles.

Source: Betty Crocker's Italian Cooking

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