Adapted from Creme de Colorado
1 cup chopped onion
2 tablespoons olive oil
2 cloves minced garlic
1 28-ounce can crushed tomatoes
1 16-ounce can diced tomatoes (I used Red Gold)
1 6-ounce can tomato paste
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 teaspoons oregano
1/4 teaspoon thyme
1 bay leaf
1 stalk of celery, cut in half
2 cups water
4 links Italian sausage (1 1/2-2 pounds), sliced
1 pound ricotta cheese
1 1/2 pounds mozzarella, grated
8 ounces lasagna noodles, soaked in warm water for about an hour
In a large pan, saute onion in olive oil till translucent. Add garlic and saute till fragrant. Add tomatoes, tomato paste, brown sugar, salt, oregano,thyme, bay leaf, celery and water. Simmer for 2-3 hours. Remove celery and bay leaf.
Soak dried lasagna noodles in warm water for about an hour. No need to boil using this method.
Cook sausage in a saute pan till browned on both sides and cooked through. Add to sauce.
Preheat oven to 350º. Grease 9 x 13 inch pan. Put a small amount of sauce (without sausage) on bottom of dish. Start layering with half the noodles, then half the sauce, half the ricotta, and half the cheese. Repeat. Cover with a greased piece of foil. Bake for 1 hour. Cool about 15 minutes before cutting and serving.