Italian Sausage: 6 links at 2.99 a pound = 5.35  (Sale at Whole Foods)

Garlic Salt, Pepper, Italian Seasonings, Garlic, Onion

Pasta Sauce Jar = 1.50 (Target)

Diced Tomatoes = 2 at $1 = $2 (Target)

Half a box of Lasagna Noodles = 1.25  (Im not sure

Cheese, Sliced Mozzarella, .5 pounds at 5.99 a pound = 2.98

Cheese, Romano .25 pounds at 9.99 a pound = 2.50

Basic Recipe:

Cook Italian Sausage, with onion and garlic.  I tend to add red pepper flakes, but I like really spicy food. Drain sausage.

Combine Jarred Pasta Sauce (yeah, im cheating, so what?) with diced tomatoes.  I like how the jarred sauce is almost spiced correctly, but I like the chunkyness that diced tomatoes add.  I have attempted to make my own tomato sauce, with tomatoes and tomato paste, and it never quite comes out right.  I even attempted Alton Brown’s Pantry Tomato Sauce;.  (The tomatoes never roasted.  They got hot, and that was about it.  Utter waste of two hours of oven time.)

Add spices and cook (very slow simmer) for a while, taste to see if spice is right, and cook more.

Boil the lasagna noodles, and lay out on foil or parchment paper to cool.

Micrograte the Romano.

Put Italian Sausage into the tomato sauce, and let cook for a few.

I use 2 pound disposable foil containers, because I like to freeze my lasagnas.  Spoon some sauce into the bottom of the container.   Lay a noodle on top, and spoon on more sauce, then cheese, then noodle, then sauce, then cheese, then noodle, then sauce.

(So, noodle sauce cheese, except the last layer, you want to be just sauce on top, as cheese on top can burn.)

Stay tuned for how it turned out!