MAKES 6-8 SERVINGS The etymology of the word lasagna is amusing. It starts with the Greek lasanon which means 'chamber pot'! The Romans borrow it as lasanum to humorously refer to a 'cooking pot'. Later, the Italian word lasagne (plural of lasagna) came to refer to a dish cooked in such a pot - flat sheets of pasta layered with minced meat and tomatoes topped with grated cheese. Soon, the word lasagna was applied to the pasta itself. This hearty dish is enough to satisfy any hungry family. Go for the "instant" lasagna noodles, to make your life just a little easier. 2 lbs of raw Italian sausage 2 packages pre-cooked lasagna noodles 1 jar tomato basil pasta sauce 1/2 cup red wine 1 lb mozzarella cheese (pre-shredded is easier on the muscles) 1 1/2 cups Parmesan cheese 1/2 lb of ricotta cheese 1 onion, diced 2-4 cloves of fresh garlic, minced 2 tablespoons olive oil Salt to taste 1. Preheat oven to 350. 2. Remove sausage from casing. 3. In a large saucepan, sauté sausage and onions in olive oil. Add pasta sauce, wine, and garlic. Cook uncovered for 20 minutes. Salt to taste. 4. In a 9 x 11 inch baking dish, layer lasagna noodles on bottom. Spread 2 3 tablespoons ricotta on the noodles. Pour a healthy amount of sauce on top of ricotta. Sprinkle mozzarella first, then Parmesan. 5. Repeat step 4 two more times. The top layer should be mozzarella with a small amount of sauce. 6. Bake for 20 30 minutes.