Lasagne(8 To 10 Servings)

• 3 lb. ground chuck
• 1 clove garlic, minced
• 1 Tbsp. dried basil
• 1 tsp. salt
• 2 (16 oz.) cans stewed tomatoes
• 3 (6 oz.) cans tomato paste
• 10 oz. lasagne noodles
• 3 eggs
• 4 c. Ricotta or cottage cheese
• 3/4 c. grated Parmesan cheese
• 3 Tbsp. parsley flakes
• 1 1/2 tsp. salt
• 1/8 tsp. black pepper
• 1 1/2 lb. Mozzarella cheese, sliced thin

1. Brown meat in heavy skillet; spoon off excess fat.
2. Add garlic, basil, salt, tomatoes and tomato paste.
3. Simmer, uncovered, about 30 minutes, stirring frequently.
4. Cook lasagne according to package directions.
5. Drain.
6. Beat eggs.
7. Add Ricotta, Parmesan cheese, parsley, salt and pepper.
8. Blend well.
9. Layer half the lasagne in a buttered 13 1/2 x 9-inch baking dish.
10. Spread with half the Ricotta mixture.
11. Add half the Mozzarella cheese, then half the meat sauce. Repeat.
12. Bake in a moderate oven (375u0b0) for 30 minutes, or until bubbly.

ground chuck, clove garlic, basil, salt, tomatoes, tomato paste, noodles, eggs, ricotta, parmesan cheese, parsley flakes, salt, black pepper, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322800 (may not work)