You can cut back on the salt
I was giving it for a batch of about a gallon of sauce. But if you cut back the salt, also cut back the sugar- keep it about 3:1 or so, sugar to salt. The sugar is crucial.

Lasagna: simplest thing in the world.

Fry up a pound of hot Italian sausage and drain it well. Get plenty of mozzarella, some parmesan and a cup of ricotta.

In a 9x13 baking pan, pour a little sauce in the bottom- enough to cover it. Put down a layer of uncooked lasagna noodles- typically three across, with a partial across the end of the pan.

Open your ricotta and use a spoon to put dollops of it around the pan, more or less evenly.

Spread half of the sausage over the pan.

Pour more sauce over this layer. (I generally use a little over a quart of sauce overall for this recipe.)

Spread a thick layer of mozzarella over it.

Put down another layer of noodles, then repeat what you did before.

Put another layer on top of that, pour the remainder of the sauce over it, then sprinkle parmesan over it. Top it with some mozzarella. By now it should be about level with the top of your pan.

Cover it in foil, then bake it at 350F for 40 minutes. Take off the foil and bake it for another 10 minutes, or until the cheese starts to brown.

Let it sit for 20 minutes before you try to cut into it.
( The Resident Loon Not a demographic. Do not measure., Thu 28 Aug 2008, 14:06, Reply)