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LASAGNE Meat Sauce: 1 lb. Italian sausage 1 clove garlic, minced 1 Tbsp. whole basil 1 1/2 tsp. salt 1 lb. can tomatoes (2 c.) 2 (6 oz.) cans tomato paste (1 1/2 c.) Cheese Filling: 3 c. fresh Ricotta or creamy cottage cheese 1/2 c. Parmesan or Romano cheese, grated 2 Tbsp. parsley flakes 2 eggs, beaten 2 tsp. salt 1/2 tsp. pepper 1 lb. Mozzarella cheese, sliced thin Brown meat slowly; drain. Add remaining ingredients of the meat sauce. Simmer uncovered for 1/2 hour, stirring now and then. Cook 1 (10 ounce) package lasagne or wide noodles until tender in large amount of boiling, salted water. Drain and rinse in cold water. Cheese Filling: Mix Ricotta, Parmesan, parsley flakes, eggs, salt and pepper. Place half of the cooked lasagne noodles in a 13 x 9 x 2-inch pan. Spread with half of the cheese filling. Cover with half the Mozzarella slices and meat sauce. Repeat layers and bake in 375 degrees oven for 30 minutes. Let stand 10 minutes before cutting. Serves 12. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |