Lasagne

• 1 POUND ITALIAN SAUSAGE
• 3 CLOVES GARLIC
• 1 TABLESPOON WHOLE BASIL
• 1 28 OUNCE CAN OF TOMATOES
• 2 1 POUND CANS OF TOMATOES
• 1 12 OUNCE CAN TOMATO PASTE
• 10 OUNCES OF LASAGNE
• 3 CUPS OF FRESH RICOTTA CHEESE
• 1/2 CUP GRATED PARMESAN OR ROMANO CHEESE
• 2 TABLESPOONS PARSLEY FLAKES
• 2 BEATEN EGGS
• 1 TEASPOON SALT
• 1/2 TEASPOON PEPPER
• 1 POUND MOZZARELLA CHEESE SLICED VERY THIN

1. PREHEAT OVEN 375
2. BROWN MEAT SLOWLY SPOON OFF EXCESS FAT. ADD NEXT 5 INGREDIENTS. SIMMER UNCOVERED 30 MINUTES, STIRRING OCCASIONALLY. COOK NOODLES IN LARGE AMOUNT BOILING SALTED WATER TILL TENDER, DRAIN; RINSE
3. COMBINE REMAINING INGREDIENTS, EXCEPT MOZZARELLA CHEESE.
4. PLACE HALF THE NOODLES IN 13 X9X2 BAKING DISH; SPREAD WITH HALF THE RICOTTA CHEESE FILLING;
5. AND HALF THE MOZZARELLA CHEESE AND HALF THE MEAT SAUCE. REPEAT LAYERS.
6. BAKE AT 375* ABOUT 30 TO 45 MINUTES OR UNTIL DONE. LET STAND 5 TO 10 MINUTES BEFORE CUTTING INTO SQUARES FILLING WILL SET SLIGHTLY.
7. * OR ASSEMBLE EARLY; REFIGERATE. BE SURE TO ALLOW 15 MINUTES OR SO LONGER IN THE OVEN

italian sausage, garlic, basil, can of tomatoes, tomatoes, tomato paste, ricotta cheese, grated parmesan, parsley flakes, eggs, salt, pepper, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/lasagne-1200434 (may not work)