Roman Lasagnes Recipe

These are all the ingredients required for roman lasagnes. You'll notice we don't use beef but italian sausages this time.
Enjoy :-)

2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
2 cans tomato paste (6 ounces each)
10 ounces lasagne noodles (10 to 12 lasagna noodles)
3 cups ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
2 eggs
1 teaspoons salt
1/2 teaspoon pepper
16 ounces mozzarella cheese, shredded or thinly sliced

Brown sausage slowly; drain off excess fat.

Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste.

Simmer, uncovered, for 30 minutes, adding a little water if too thick.

Cook lasagna noodles in boiling salted water according to package directions.

In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper.

Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan.

Cover with a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella.

Spoon 1/2 meat sauce over the cheese. Repeat layers.

Bake for 30 to 40 minutes in a 375° oven.

Allow lasagna recipe to set a few minutes before serving.

You are right, I've just added it ! Thanks for the suggestion.