Lasagna

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

1. Preheat oven to 375u0b0.
2. Brown meat slowly. Drain fat.
3. Add garlic, basil, salt, tomatoes, tomato paste and 1 cup water. Simmer, covered, 15 minutes.
4. Stir often.
5. Cook noodles in boiling, salted water.
6. Drain and rinse.
7. Beat eggs.
8. Add Ricotta, Parmesan, parsley and pepper.
9. Spray 13 x 9 pan with cooking spray.
10. Layer half noodles and spread with half Ricotta mixture. Add half Mozzarella cheese and half meat sauce. Repeat.
11. Bake at 375u0b0 for 30 to 35 minutes.tet stand 10 minutes before serving or assemble early and refrigerate.
12. Bake 50 to 60 minutes and let stand 10 minutes.
13. Serves 8 to 10.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143198 (may not work)