Ricotta mixture
16 oz. part-skim ricotta cheese
2 large eggs
grated parmesan cheese (see instructions for amount)
shredded mozarella cheese (see instructions)
1/4 tsp oregano
1/8 tsp basil
1/8 tsp salt
2 grinds of black pepper
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spaghetti or pasta sauce (about 24 oz jar or 2.5 to 3 cups homemade sauce)
lasagna noodles
cooked sausage
fried peppers (green & red)
Mix ingredients for ricotta mixture in a large bowl -- add the eggs one at a time, and beat well after each.
Line 8x8 or 9x9 baking dish with tomato sauce
Drain lasagna and rinse in cold water. Remove any excess moisture from the noodles by blotting with paper towel, before adding to the baking dish. (Hint: use pizza cutter to cut the noodles to the proper length, so they'll fit in the baking dish.)
Place first layer of noodles in baking dish, slightly overlapping side edges.
Spread almost half the ricotta mixture on top of the noodles.
Sprinkle 1 TBsp parmesan cheese over ricotta, followed by 1 TBsp mozarella.
Lightly add some of the tomato sauce, sausage and the fried peppers
REPEAT for next layer - noodles, cheeses, sauce, sausage and peppers.
Third layer is noodles only.
Cover third layer with tomato sauce, sausage (lightly) and peppers, and sprinkle 2 TBsp parmesan cheese.
Cover with foil, making a tent-like top so it won't stick to the cheese.
Bake in 375 oven for 55 minutes.
Remove foil and add mozarella cheese to cover the top of the lasagna.
Sprinkle lightly with oregano.
Lower oven to 350 and bake 12-15 minutes, until mozarella cheese is melted and almost turning brown.
Let cool about 15 minutes before cutting.
