1 (16 ounce) package lasagna noodles
1 (16 ounce) package lasagna sauce
1 (10 ounce) bag Italian-style dried mushrooms, drained
1 (10 ounce) package Italian-style dried mushrooms, sliced
2 (8 ounce) cans tomato paste
1 tablespoon olive oil
1 teaspoon dried red pepper flakes
1 (8 ounce) container ricotta cheese
2 tablespoons water
2 pounds Italian sausage, sliced
1 tablespoon dried parsley
1/2 teaspoon dried basil
Liquidate broth in large stockpot over high heat. Add pasta, stir, and cook for 8 to 10 minutes or until al dente, stirring well. Reduce heat to low; cook 10 minutes. Stir in liquidated broth, mushrooms and dried mushrooms. Cover or refrigerate an hour to marinate.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Reserve 2 cups pasta water and reserve 1 lemon juice on garnish.
Mix tomato and olive oil, cooking sauce, egg whites, butter or margarine, ricotta cheese, water, sausage, parsley and basil. Place sauce in a separate larger bowl.
Cover sauce and sauce mixture with plastic wrap or aluminum foil and refrigerate at least 1 hour.
Preheat oven to 450 degrees F (220 degrees C). Brush prepared 9 inch round lasagna with remaining olive oil and microwave for 20 minutes. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 10 to 15 minutes or until al dente; drain 1/2 cup noodles.
With remaining olive oil, stir together ricotta cheese, 1/2 cup water, bread crumbs, Italian sausage, parsley and basil. Spoon mixture into prepared 9 inch square baking dish. Arrange in baking dish; sprinkle with ricotta cheese mixture. Cover with dinner rolls.
Bake at 450 degrees F (220 degrees C) for 1 hour or until golden brown.
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