Baked lasagna

This recipe comes from Jean Bowler, editor of Ageless Beauty, a website about all things anti-aging.  It was originally adapted from a recipe Jean found on Cooks.com, but her experimentation with it has made it truly hers.  She sent me the glorious picture up above...don't you want to dive right in?  Make a double batch, freeze one, and you'll have an amazing dinner twice!

BAKED LASAGNA – adapted from Cooks.com

PASTA: or fresh noodles from Sam’s deli case – makes double recipe
3 qts. water
2 tsp. salt
1 tbsp. vegetable oil
8 oz. lasagna noodles

SAUCE:
1 lb. Johnsonville Italian sausage thinly sliced
1 tbsp. olive oil
1 med. onion, finely diced
1 clove garlic, minced
1 (28 oz.) can peeled Italian tomatoes
1 (6 oz.) can tomato paste
1/2 tsp. crumbled dried oregano
1/2 tsp. crumbled dried sweet basil
1 tsp. sugar

FILLING:
8 oz. Ricotta or pot cheese
8 oz. Mozzarella cheese, thinly sliced or shredded
1/2 scant c. dried Parmesan cheese

Prepare pasta. Combine water and salt in large kettle. Float oil on surface of water; bring to boil. Slowly add noodles, a few at a time; cook 15 minutes. Drain; rinse with cold water. Arrange on toweling to drain.
Meanwhile, prepare sauce. Brown sausage slices in large skillet, crumbling with a fork while you work. Remove from pan; pour off drippings.

Add oil to skillet; saute onion and garlic over low heat 5 minutes. Add tomatoes, broken up with fork, tomato paste and seasonings. Stir well; add meat to sauce. Cook over low heat 40 minutes or until thick.
Lightly grease 13x9x2 inch baking dish. Ladle approximately 3/4 cup sauce into pan. Top with 1/3 of noodles. Dot with 1/2 the Ricotta and half the mozzarella. Add layer of sauce and 1/3 of noodles remaining Ricotta and Mozzarella. Top with more sauce; add remaining noodles. Top with remaining sauce; sprinkle with Parmesan cheese. Bake one pan at 350 degrees F. 40 to 50 minutes or until heated through. Yield 10 servings.

If double batching, freeze the second pan. Defrost and bake as above.