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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.

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