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Restaurant Style Lasagna
April 03, 2006

I thought that this recipe was great as a starter. I used it as a jumping off point. I kept the cheese the same, although I did add more fresh parmesan, but I used a pound of italian sausage and browned it up added minced garlic to that and cooked some fresh sliced button mushrooms to it as well. (don't forget to drain the grease) Then instead of using the tomato sauce I got some name brand pasta sauce that had mushrooms in it and another that was like 4 cheese or something... both of the jars that I used were about 26 oz. This is alot more then the orginal recipe calls for but it really made it nice and moist. I did not use the full two jars. I used about 1 and 1/2. I heated the sause up before I added it to the layers and mixed in salt, suger, and spices to taste. I finished it off with fresh mozz on top! Have fun this turned out great for me!

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