Lasagna

Sauce
1lb. Uncle Charley's Hot Italian Sausage, casing removed
1 Cup chopped onions
3 garlic cloves, chopped
2 teaspoons dried oregano
1 28 ounce can chopped or crushed tomatoes
1 16 ounce jar Uncle Charley's Sauce with onions & green peppers Sweet or Hot*
In heavy pot with medium - heat, cook sausage; add onion, garlic, oregano, mashing sausage into small pieces with back of fork. Cook until onions are tender, add can of tomatoes and sauce. Bring to boil. Reduce heat to medium and simmer 5 minutes to blend flavors. (Can be made a day ahead)

Filling
1 Tbs. Dried basil or 1 cup fresh
1 15 ounce container plus 1 cup part - skim ricotta cheese
1 ½ cup mozzarella cheese (about 2 ounce)
1 large egg
salt & Pepper

chop fresh basil leaves, or use dried. Mix ingredients together.

Assembly
8 - ounce package of no - boil lasagna noodles
3 cups grated mozzarella cheese (about 12 ounce)
1 cup grated Parmesan cheese (about 3 ounce)

Nonstick olive oil spray. Preheat oven 375 F. Spread 1 ¼ cup sauce in 13x9x2 - inch baking pan. Arrange 3 noodles on sauce. Drop 1 ½ cup filling over noodles, then spread to cover ¾ cup mozzarella cheese and ¼ Cup Parmesan cheese. Repeat layering of sauce, noodles. Spoon remaining sauce on top noodles. Sprinkle with remaining cheese. Spray large piece of foil with nonstick olive oil spray. Cover lasagna with foil, sprayed side down. Bake lasagna 40 minutes. Carefully uncover. Increase oven temp to 400. Bake until noodles are tender, sauce bubbles thickly and edges of lasagna are golden and puffed, about 20 min. Let stand 15 minutes before serving.

* For extra spice use Uncle Charley's Hot Sauce