Deep Dish Lasagna Deep Dish Lasagna 1 lb. bulk sweet sausage, crumbled 2/3 cup fresh chopped onions 2/3 cup fresh chopped parsley 1/2 tbsp. fresh minced garlic 3 (6 oz.) cans tomato paste 1 (15 oz.) can tomato sauce 2 cups water 1 and 1/2 tsps. Italian seasoning 1 and 1/2 tsps. Oregano 1 and 1/2 tsps. Sweet Basil 1 lb. part-skim Ricotta cheese 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained 1/2 cup grated Parmesan cheese 3 eggs 2 tsps. garlic salt 1/4 tsp. pepper 12 lasagna noodles, cooked according to package directions 3 cups shredded mozzarella cheese Brown sausage, onions, half the parsley and minced garlic in a skillet or stock pot. Drain. Add tomato paste, tomato sauce, water, and seasonings. Mix well and simmer, covered, for five minutes. Stir occasionally. In a bowl combine the remaining parsley, ricotta, spinach, parmesan, eggs, garlic salt, and pepper. Mix well. In a lightly greased 13x9x2 baking dish spread 2 cups of the sauce mixture. Begin layering with four noodles (though my pan would only hold three), 1/3 of the cheese mixture, 1/3 of the remaining sauce, and 1 cup of Mozzarella. Repeat layering, ending with the noodles, sauce, and cheese. Bake, covered at 350 degrees F for 45 minutes. Remove cover and bake for an additional 10 minutes. Let lasagna stand about 10 minutes before serving. froggy297         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005