Lasagna

• 1 pound Italian sausage
• 1 clove garlic, minced
• 1 Tbsp whole basil
• 1 1/2 tsp salt
• 1 one-pound can tomatoes
• 2 six-ounce cans tomato paste
• 10 ounces lasagna noodles
• 2 eggs
• 3 cups fresh ricotta or creamy cottage cheese
• 1/2 cup grated Parmesan or Romano cheese
• 2 Tbsp parsley flakes
• 1 tsp salt
• 1/2 tsp pepper
• 1 pound mozzarella cheese, shredded or sliced very thin

1. Brown meat very slowly, then spoon off fat.
2. Add garlic, basil, salt, tomatoes, and tomato paste.
3. Simmer 30 minutes, stirring occasionally.
4. Cook noodles in large amount of salted water until tender. Drain and rinse.
5. Beat eggs. Add remaining ingredients except mozzarella.
6. Layer 1/2 of the noodles in 13"x9"x2" pan. Spread with 1/2 of the meat filling, 1/2 of the ricotta filling, top with mozzarella slices. Repeat.
7. Bake at 375 for 30 minutes. Let stand 10 minutes before serving.
8. If made in advance and frozen, bake for 45 minutes.

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

Taken from www.epicurious.com/recipes/member/views/lasagna-1265939 (may not work)