1 pound Turkey Italian sausage
1 clove garlic, minced
2 (15 -oz.) jars Spaghetti Sauce
1 (6 oz.) can tomato paste

Cook sausage in skillet, and cut into 1/4 inch slices. Stir in one jar of spaghetti sauce (the other is left as a reserve only), the garlic, and tomato paste. Cook, stirring occasionally 10-15 minutes at a minimum, but the longer the better.  I try to simmer for as least one hour.

2 eggs, slightly beaten
2 cups ricotta cheese or cottage cheese
cup grated Parmesan cheese
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
Dash of fresh ground black pepper
32 ounces shredded mozzarella cheese

Combine eggs, ricotta cheese, Parmesan cheese, 24 (of the 32) ounces of the mozzarella, parsley, and pepper in a large bowl. Blend well.

1 (16 oz.) package Lasagna noodles
4 quarts of water
1tsp salt

Boil Lasagna for 10 minutes in 4 quarts water with 1 tbsp of salt. Drain and rinse with cold water. If noodles are not to be used immediately, let stand in cold water to keep noodles separate. 

In a greased 13x9-inch pan, arrange a layer of Lasagna noodles over a thin layer of sauce, cover with a layer of ricotta cheese and mozzarella mixture and a layer of meat sauce. Repeat. You should end up with 3 layers of cheese and sauce between 4 layers of noodles.  Finish with one last thin layer of sauce, then a layer of mozzarella (the last 6 ounces) and several sausage slices.

Cover with foil and bake in 350 oven for 45 minutes.  Uncover and bake for another 10 minutes until the cheese starts to brown. Let stand 10 minutes before serving.

Oh yes, and serve with a bottle of chianti.