Suzy Lasagna

1 lb. Sausage
½ cup chopped onion
1 clove garlic, minced
1 28 oz. can crushed tomatoes
1 8-oz. can tomato sauce
1 6-oz can tomato paste
2 tsp. salt
1 6 oz. lasagna noodles (You’ll have extra)
1 Tbsp. cooking oil
3 eggs
32 oz. ricotta
1 1/2 cup grated parmesan (1 1/4 in and 1/4 to sprinkle on the top.)
3 Tbsp. dried parsley flakes
1 1/2 lb. shredded mozzarella cheese (I don’t measure. I buy big bag and put what looks right.)

Cook meat, onion, and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and next four ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles until tender in boiling salted water with cooking oil in water. Drain; rinse noodles. Beat eggs; add ricotta, parmesan, the parsley, 1/2 tsp. salt, 3/4 tsp pepper. Layer 1/2 noodles in 15x10 pan; spread half ricotta filling. Add 1/2 of mozzarella and 1/2 sauce. Repeat layers. Sprinkle extra parmesan on top. Cover and bake in 375 degree oven for 50 to 60 minutes. (Just make sure it’s bubbling well.) Let stand 10 minutes before serving.