Generous glugs of olive oil
3 garlic cloves
4 Italian sausages cut and rolled into small balls
1 large can of diced tomatoes (or two regular ones)
1 tsp sugar
Salt, pepper, dried basil and oregano
1 cup of grated mozzarella cheese
1/2 cup of grated Parmesan cheese
300 g ricotta cheese
Lasagna sheets to make two layers (I used the express ones)
Preheat the oven to 350 F.
1. Heat the oil in a pan. Fry the garlic cloves. Remove them. Fry the sausage balls. When golden, add the diced tomatoes, the Tbsp of tomato sauce, the sugar, salt, pepper, dried herbs. Bring to boil, cook on medium heat until the tomato sauce reaches a consistency that is not too runny yet not too dry.
2. In a bowl, whisk the egg, add the ricotta and Parmesan cheese and mix well.
3. To layer your lasagna dish, start with a scant layer of the sauce (try to take out the sausage balls), then lay lasagna sheets to cover the bottom. Then spread a layer of the sauce (half of it) and the ricotta cheese mix on top. Top that with a layer of lasagna sheet, a layer of sauce (the other half), and cover everything with the grated mozzarella.
4. Cover with aluminum foil and bake in the oven for 30 minutes. Then, remove the foil and broil it until the cheese is golden.
Yum, yum, yum!