Need help translating an English recipe into German?

Question

Hi! I need help translating my lasagne recipe from English into German and Metric. I tried on-line translators - but my friends in Mainz said it didn't work. Can anyone please help me?

Here is the recipe:
2 lbs ricotta cheese
1 lb shredded mozzarella cheese
1 cup fresh grated pecorino romano cheese
1 cup fresh grated Asiago cheese
1 cup fresh grated parmesean cheese
2 eggs, beaten
1/2 cup milk
extra virgin olive oil
1 cup onions, finely chopped
3 garlic cloves, minced
1/2 lb sweet Italian sausage, casing removed and chopped You can add more sausage if you want - I just don't like to over-power mine or make it 'too meaty'
2 Quarts of "Dianne's Pasta & Tomato Sauce (All purpose tomato sauce for anything)" Or you could just use any sauce from a jar - but mine is better :-)
1 1/2 lbs lasagna noodles
salt and pepper

I need the directions translated too - can't fit it here - I'll add it in additional details, Thank you so much!

Directions:

In a large mixing bowl, combine the ricotta, 3/4 pound of the mozzarella, 3/4 cup of the romano cheese, the eggs, milk, and the salt and pepper. Whisk the mixture by hand until it looks creamy and the ingredients are evenly blended. Cover and refrigerate for 1 hour.
Heat olive oil in a large skillet over medium heat. Add the onion, garlic, and sausage. Saute for 6 minutes, stirring so it doesn't stick.
In a large suacepan, heat the tomato sauce. Stir in the sausage. Cover the saucepan and simmer over low heat, stirring occasionally, for 10 minutes.
Preheat the oven to 350°F.

In a large pot filled with boiling water, place the noodles and the remaining 2 tbl of oil. Cook the noodles until al dente, about 6-8 minutes. Drain and rinse in cold water, set aside.

Spread a thin layer of the sauce on the bottom of a lasagna pan, place a single layer of noodles over the sauce.

Top the noodles with another ladle of sauce.

Drain and excess liquid from the refrigerated ricotta mixture, and spoon 1/4 of the mixture over the first layer of noodles and sauce.

Repeat the process three times, layering noodles, sauce, and cheese four times (there should be 4 layers total) and end with a layer of sauce.

Sprinkle the remaining mozzarella, 1/4 cup romano, and oregano and parsley flakes on top.

Bake the lasagna for 40 minutes, or until the cheese on top is golden and bubbling.

Allow the lasagna to cool for 30 minutes before serving.

Answer 1

2 lbs ricotta kaese
1 lb geriebenen Mozarella Kaese
1 Tasse frisch geriebenen Pecorino Romano Kaese
1 Tasse frisch geriebenen Asiago Kaese
1 Tasse frisch geriebenen Parmesan Kaese
2 geschlagene Eier
1/2 Tasse Milch
Extra Virgin Olivenöl
1 Tasse fein gehackte Zwiebel
3 zerhackte Knoblauchzehen
1/2 lb süsse italienische Wurst, Haut abgezogen und gehackt, man kann auch mehr Wurst nehmen, wie gewünscht, ich mag nicht zuviel oder zu "fleischig"
2 quarts " Dianne's Pasta und Tomatensauce" (eine Sauce für alle Zwecke) man kann auch eine Fertigsauce aus dem Glas nehmen, aber meine ist besser)
1 1/2 lbs Lasagna Nudeln
Salz und Pfeffer

1 lb = 454 g
1 cup = 250 ml
1 quart = 1.10 l

Answer 2

Way too complicated for me, I just alternate layers of noodles, mozzarella, goat cheese, tomato sauce and Parmesan.

But 1 lb is 454 grams and 1 cup is 240 ml, 350 F is about 180 C.

En guete! That's Swiss, In Germany it's guten Appetit.