Lasagne

Prework:

To prepare the lasagne, three important prerequisites must be cooked: 1- Sauce 2- Sausage 3- Lasagne sheets

Concerning the sauce, it should be a tomato sauce as used for pasta. The composition of my family's recipe is that of canned tomato puree, water, olive oil, garlic, oregano, basil, and whatever meat that happens to be cooked in it, usually sausage.
The full recipe can be found here. Just please, do not use some store-bought trash.

As for the sausage, the ones we use are store-bought "Italian sausage"-branded sausages. I really want to know what goes into these but alas, I do not.
The sausages used here are the ones that have been cooked in the sauce. Cooking by other means should work, although not ideal.

As for the sheets of lasagna (sheets plural, lasagna singular) themselves, freshly made pasta is probably best, but we pretty much always use dried store-bought pasta. The important part here, again, is to have these cooked by the time you begin assembly.

There is also the optional inclusion of ground beef, browned with salt and garlic powder. Whether the inclusion of this improves the quality of the final product is debated within my family, so I've included it as optional.

Because of the amount of intuition-based reckoning of quantities done in this recipe, measurements presented here are rough and your mileage may vary. With that being said, these are the assumptions that the recipe makes, based off of what we started with, and what we ended up with:

1. Unlimited amount of sauce, parmesan cheese.
2. 4 sausages
3. 4 eggs
4. 16 oz. mozzarella cheese
5. 32 oz. of ricotta
6. Produces two roughly 9"x12" pans with 3 filled and one top layer each.

Recipe:

Preparation steps:

1. Grate parmesan
2. Cut or grate mozzarella into spreadable pieces
3. Hard boil eggs, cut into spreadable pieces
4. Cut sausage into slices or smaller pieces

Pre-layer steps:

1. Spread thin layer of sauce on the bottom of the pan
2. Add strips of pasta lengthwise to cover the entire surface of the pan

Filled layers assembly:

1. Spread even layer on top of pasta
2. Spread even layer of sauce on top of pasta, mixing with ricotta
   (note: pre-mixing the sauce and ricotta is also a possible technique)
3. Begin adding the fillings (considerations: fillings should be spread as evenly as possible. It might be wisest to go in order from largest to smallest items.)
4. Add sausage, egg, and mozzarella, ground beef, etc.
5. Add more sauce, incorporate the sauce so as to mix it with the rest of the sauce/ricotta mixture but not disturb the distribution of the fillings. The color of the mixture should now be closer to the dark reddish color of the sauce than the light orange of the original mixture.
6. Add parmesan, garlic powder. Only an even, gentle sprinkle of each is needed. Make sure that the parmesan doesn't clump.
7. Add the next layer of pasta strips.
8. Repeat these steps for the remaining filled layers.

Top layer assembly:

1. Add the sauce and ricotta on the pasta such that the layer remains an orange hue.
2. Cover.
3. Bake at 350 degrees fahrenheit for 45 to 60 minutes, uncovering about 10 minutes before finished cooking.