Lasagne

• 1 lb. Italian sausage
• 1 clove garlic, minced
• 1 Tbsp. whole basil
• 1 1/2 tsp. salt
• 1 (1 lb.) can tomatoes
• 2 (6 oz.) cans tomato paste
• 10 oz. lasagne noodles
• 2 eggs
• 3 c. fresh Ricotta or cream-style cottage cheese
• 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 and 1 cup water. Simmer, covered, 15 minutes.
3. Stir often. Cook noodles in boiling salted water until tender. Drain and rinse. Beat eggs. Add remaining ingredients, except Mozzarella.
4. Layer half the noodles in a 13 x 9 x 2-inch baking dish. Spread with half the Ricotta filling. Add half the Mozzarella cheese and half the meat sauce. Repeat. Bake at 375u0b0 about 30 minutes. (Or assemble early and refrigerate; bake 45 minutes.) Let stand 10 minutes before serving.
5. Serves 8 to 10.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416447 (may not work)