Remove the Italian sausage from its casings. In a medium to large saucepan, brown the sausage over medium heat, breaking the meat apart as it cooks so it resembles browned ground beef. Drain the fat.

Add tomato sauce, diced tomatoes, Italian seasoning, Tabasco sauce and garlic. Bring sauce to a boil, then reduce heat to low and simmer, the longer the better.

Meanwhile, cook the noodles according to the package directions. Use tongs to remove them from the water and spread them out on a cutting board or parchment lined countertop so they don’t stick together.

In a medium sized bowl, mix together the Ricotta cheese, half of the mozzarella cheese, and the parmesan cheese.

Assemble the lasagna in a 9x13 inch baking dish. Begin with a thin layer of tomato sauce in the bottom of the dish. Next cover with 4 lasagna noodles, cutting them as needed to form approximately a single layer of noodles. Use your hands to drop one-half of the cheese mixture over the noodles. Little clumps are fine since the cheese will melt in the oven. Cover the cheese with approximately 1/3 of the remaining sauce. Repeat this with a second layer of noodles, cheese, and sauce. Add the final layer of noodles on top, and cover evenly with the remaining sauce. Sprinkle the reserved mozzarella cheese evenly over the top.

Cover the lasagna with foil

At this point you can store it in the refrigerator for up to 24 hours, or bake it immediately. If you bake it now, it will heat up in about 30 minutes in a 375 degree oven. After it has chilled thoroughly in the refrigerator, it will need at least 60 minutes of baking. You can remove the foil for the last 10 minutes of baking if you want to brown the cheese on top. Any longer and you risk letting the top noodles dry out.