1Boil lasagna noodles according to directions. Add a olive oil to boiling water. This helps prevent noodles from sticking together. When they are almost done (they should be firm) drain and add cold water to pot. (undercook them, do not over cook)
2While waiting for water to boil fry the Italian sausage. If you are using sausages in the casing, remove meat from casing and discard casing. When is lightly browned and crumbled, drain grease. Add olive oil to pan with minced garlic. Sautee lightly add, meat and one jar of sauce. Let simmer on very low heat.
3In a large bowl mix ricotta cheese, four cheese, mozzarella and egg.
4Using a large lasagna pan pour 1/2 of the spaghetti sauce (new jar) in bottom of pan. Lay lasagna noodles on bottom of pan, add another layer over this layer. You want this two noodles thick. Add 1/2 of your meat sauce over noodles. Now 1/2 of your cheese mixture over sauce. ***HINT I use a pastry bag with a very large round tip. It just goes much faster and evenly. *** Otherwise spoon it on evenly. Add another double layer of noodles, meat sauce and cheese. End with a layer of double noodles on top. Cover with remaining spaghetti sauce. Cover with foil.
5Bake in a 350 degree oven for about one hour or until bubbly. I use a thermometer. The center should be 160 degrees. Then sprinkle with grated Asiago cheese. Cook another five to 10 minutes until bubbly, but do not allow to burn.
6Remove from oven and let stand for 15 minutes before cutting.