“This is so easy & delicious, best lasagna I've ever had, my honey can't get enough and a large pan will usually only last a few days... My Mom's Grandma is from the old country and this has been handed down generation to generation... Can't get better than that!”
1hr 15mins
1 pan

Ingredients Nutrition


  1. Fill large pot with water, add oil & salt, bring to boil. Add lasagna noodles & cook according to package directions (I always use Ronzoni).
  2. Remove casings from sausage & cook until browned, breaking up as you go. Drain & set aside.
  3. Preheat oven to 350.
  4. Once pasta is done, gently remove from pot being careful not to tear (I use plastic tongs) and lay flat (not touching) on a large sheet of foil, the pasta won't stick to the foil, until cool enough to handle.
  5. Beat eggs until smooth.
  6. In large bowl combine mozzarella (all but reserved cup), ricotta, 1 cup parmesan, raw eggs & oregano, mix well.
  7. In large baking dish (I believe mine is 9 x 13) spray with Pam & lay one layer of noodles out, overlapping edges & running up sides of dish. If you have a deep pan use that as this will overflow a bit. If you don't have a deep sided pan just line oven with some foil under it so it doesn't make a mess.
  8. Spread 1 or 2 ladels of sauce & smooth over noodles then take 1/3 of cheese mixture and spread over that, evening it out, add desired amount of sausage. Top with one layer of noodles. Repeat until all of sauce (except about 2 ladels) cheese mixture, sausage & noodles are used.
  9. Top layer at this point should be noodles. Top that with reserved mozzarella, parmesan & sauce. Bake at 350 for about an hour.
  10. Edges will be crispy, this is my sweetheart's favorite part, sometimes we fight over them but I usually let him have them 'cause he's pretty good to me -- .

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