Tomato-Sausage Lasagna

Ingredients

• 10 ounces lasagne pasta sheets dried uncooked
• 2 teaspoons olive oil 
• 1 large onion chopped
• 4  garlic clove finely chopped
• 1.5 teaspoons seasoning dried italian
• 0.3 teaspoon pepper 
• 1 pound sausage sweet italian
• 56 ounces canned tomatoes whole peeled canned
• 1 serving coarse mustard 
• 1.5 pounds mozzarella cheese shredded
• 3 ounces parmesan shredded

Equipment

• baking sheet
• paper towels
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water.
2. Add noodles, and arrange them in alternating directions to prevent sticking.
3. Let soak while preparing sauce.
4. Heat oil in a large saucepan over medium.
5. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes.
6. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes.
7. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
8. Preheat oven to 350 degrees.
9. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
10. Remove foil, and continue baking until bubbly and browned, about 30 minutes.
11. Remove from oven; let cool 20 minutes.
12. Cut and serve.