Italian Lasagna Italian Lasagna 10 can tomato sauce Ricotta Cheese Italian seasonings Mozzarella Cheese Romano Cheese Baking soda Lasagna noodles Lean Ground Beef Three hard boiled eggs Sliced Romano cheese Smoked Italian Sausage Garlic Pour tomato sauce into large sauce pan. Add enough Italian seasonings to lightly cover surface of sauce. Add enough grated Romano Cheese to equal about twice that much of the Italian seasonings. Add enough garlic to satisfy your tastes. As the sauce simmers, sprinkle 1 teaspoon of baking soda and stir in. If it does not bubble, add 1/2 a teaspoon more… Slice up or cut up Italian sausage and fry until crisp in the casing. Fry up hamburger until dark, also, scrambled. Cook up box of lasagna exactly according to box instructions. Drain. Fill pan with cold water so the noodles will come apart easier and not break. Layer noodles, hamburger, sauce, Mozzarella and Romano cheeses, and flick Ricotta cheese over that. Layer slices of hard-boiled eggs. Keep layering until noodles are gone. Last layer is: noodles, sauce, Romano and Mozzarella cheeses. Bake until done. For Spaghetti, use the same sauce, make the sausage into small meat balls, cook the noodles al dente and serve. Grate fresh Romano cheese over each 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