In a large, deep skillet or a Dutch oven heat the olive oil and brown the sausage

Pour off all but two tablespoons of the drippings

Add the tomato sauce and bring to a simmer

Bring a large pot of salted water to a boil

In a large mixing bowl combine the eggs, ricotta cheese, parsley, salt and black pepper to taste

In the pot of water, cook the lasagna noodles al dente

Drain thoroughly

In a lasagna pan or large baking pan, spread a thin layer of the simmering tomato sauce

Add a layer of lasagna noodles

Spread some of the ricotta mixture over the noodles

Sprinkle about a quarter of the mozzarella, Parmesan, and Romano cheeses over the ricotta

Add a layer of sauce and continue layering in the same fashion until all the ingredients except the sauce are used

Reserve the leftover sauce to pass at the table

End with a layer of sauce

Bake, covered, in a pre heated 425F

oven for thirty-five minutes or until the lasagna is bubbly

Test the center with your finger; if it is hot to the touch the lasagna is done. Note: Lasagna can be prepared several days in advance and stored in the refrigerator

Like a good homemade stew it improves with age.