Baked Lasagna with Italian Sausage

This recipe is from Penzey's magazine.

Ingredients:
2 lbs. Italian sausage (or 2 lbs. ground pork mixed with 2 T. Italian Sausage Seasoning)
2 garlic cloves, crusehd
1 28-oz. can crushed tomatoes
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
1 tsp. salt
2 tsp. sugar
1 tsp. Turkish Oregano
1 tsp. basil
1/4 - 1 tsp. freshly ground pepper, to taste
2 15-oz. containers ricotta cheese
1 Cup grated Parmesan cheese
2 large eggs
3 cups mozzarella cheese
8 oz. lasagna noodles [Mom says: 3 noodles for 1/2 recipe]

Directions: 
In a large kettle or Dutch oven, cook the sausage and garlic, stirring until the sausage crumbles and is no longer pink. Drain off the fat. Stir in the tomatoes, sauce, paste, salt, sugar, oregano, basil, and pepper.

Simmer for 30 minutes and then set aside to cool.

While the sauce cools, preheat oven to 350 degrees. Cook the noodles according to package directions. Drain well and toss with a bit of olive oil to prevent sticking. Keep warm and cover until ready to use.

Combine the ricotta cheese, Parmesan and eggs. Spoon 1/2 Cup of the cooled tomato sauce into a 9x13 pan. Add a layer of noodles, half of the ricotta mixture, 1 cup of the mozzarella cheese and half of the sauce. Repeat. Top with the remaining cup of mozzarella cheese. Bake at 350 degrees for 40 minutes.

Prep time: 15 minutes
Cooking time: one hour 15 minutes plus noodle cooking time.
Serves: 8

Nutritional Information: per 8th = 670 Calories (280 from fat); total fat 31g; cholesterol 180 mg; sodium 940 mg; carbohydrate 42g; fiber 4g; sugars 14g; protein 52g.

Elaine Cannon's Turkey Stuffing

Another favorite family recipe I want access to online.

Elaine Cannon's Turkey Stuffing

Melt 2 cubes butter in large heavy pan.

Add: 2 finely chopped onions
2 to 3 chopped Roman Beauty apples (skins on) [I've never been able to find these and have just substituted other red apples]
4 to 5 chopped celery stalks

Cook on medium heat and stir until tender.

Add: 1 Tablespoon sage leaf (not powder), crumbled finely
1 teaspoon basil
1-2 teaspoons salt

Start adding chopped bread cubes. Add until it looks like the butter is used up (may need a little more butter) (approximately 8 to 10 cups of bread cubes). Then add one egg at a time (Maybe 2-3 eggs total) and stir and fluff (the eggs will make the stuffing stay light and fluffy rather than heavy.). Spread out stuffing on cookie sheet to cool completely.

Thaw turkey. Rinse bird, pat dry with paper towels. Stuff neck pa`rt. Bend wings back so bird will lay flat. Lightly salt the upper inside (breast underside) of turkey. Stuff inside of turkey. Spread room temperature butter on the turkey skin. Salt and paprika. Roast as directed.

OR

Put leftover stuffing in a casserole dish and bake casserole dish 1 hour. (350?)