58 oz Tomato Sauce
12 oz Tomato Paste
1 tbs salt
2 tsp pepper
2 tbs dried onion
1 tbs dried oregano
1 tbs dried parsley
2 tsp garlic powder
1 lb Italian sausage
6 packets of ramen noodles (discard seasoning packets)
23 oz ricotta cheese
2 cups grated mozzarella
Combine tomato paste and tomato sauce with salt, pepper, onion, oregano, parsley and garlic powder.
Stir until there are no lumps.
Remove skin from Italian sausage and cook on med/high heat, or until it is fully browned. Remove from heat and set aside.
Line the bottom of a greased casserole dish with a thin layer of tomato sauce.
Drop a block of dried noodles into boiling water.
Wait until the underside is just done and then flip the noodle patty over to finish cooking. Remove from the pot with a slotted spatula and unfold them on to a plate so they resembled a long strip and slide them in rows on top of the sauce.
Repeat until sauce is completely covered by noodles, three packages of noodles.
Cover the noodle layer with the ricotta.
Distribute sausage on top of ricotta.
Cover sausage with half of the remaining tomato sauce. Place three more noodle strips on top of sauce.
Cover noodles with sauce and top with shredded cheese.
Place Ramsanga into 350 degree oven and bake for 40 minutes, or until it is brown and bubbly.