Lasagna

• 1 lb. sausage (Italian)
• 1 clove garlic, minced
• 1 Tbsp. whole basil
• 1 1/2 tsp. salt
• 1 (1 lb. 14 oz.) can tomatoes
• 2 (6 oz.) cans tomato paste
• 10 oz. lasagna noodles
• 2 eggs
• 3 c. fresh Ricotta
• 1/2 c. grated Parmesan or Romano cheese
• 2 Tbsp. parsley flakes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 lb. Mozzarella cheese, sliced very thin

1. Brown meat slowly; spoon off excess fat.
2. Add next 5 ingredients.
3. Simmer, uncovered, 30 minutes stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse.
4. Beat eggs; add remaining ingredients, except Mozzarella.
5. Layer half the noodles in 13 x 9 x 2-inch baking dish.
6. Spread with half Ricotta filling; add half Mozzarella cheese and half meat sauce.
7. Repeat.
8. Bake at 375u0b0 for 30 minutes.
9. Let stand 10 minutes before serving.
10. Serves 8 to 10.

sausage, clove garlic, whole basil, salt, tomatoes, tomato paste, lasagna noodles, eggs, fresh ricotta, romano cheese, parsley flakes, salt, pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=290931 (may not work)