1 lb. Italian sausage
1 clove garlic, minced (may use dry minced garlic)
1 tbsp. whole basil
1 1/2 tsp. salt
1 lb. can tomatoes
2 (6 oz.) cans tomato paste
1 (10 oz.) pkg. lasagna noodles
1 tsp. salt
2 eggs
3 c. fresh Ricotta (or cottage cheese)
1/2 c. grated Parmesan (or Romano)
2 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
1 lb. Mozzarella, sliced thin

Brown meat slowly, add garlic, basil, 1 1/2 tsp. salt, tomatoes, tomato paste. Simmer 30 minutes.

Cook noodles in water with 1 tsp. salt, drain and rinse. Beat eggs, add Ricotta (or cottage cheese), Parmesan (or Romano), parsley flakes, 1/2 tsp. salt and pepper.

Spray 9x12 baking dish with Pam. Wipe away excess with paper towel. Layer bottom with 1/2 the noodles. Spread with half cheese mixture, then layer 1/2 Mozzarella, then 1/2 the meat sauce. Repeat the layers.

Bake at 375 degrees for 30 minutes. If this gets too dry, add enough prepared spaghetti sauce to make it moist. This freezes well. After it is cold, I divide it into desired amounts and freeze in disposable aluminum containers. When I'm ready to use it, I add a little more prepared spaghetti sauce and sprinkle fresh grated Parmesan or Mozzarella on top. Pop in oven until hot. Tastes like you just made it.

Variation: I have used extra lean ground beef instead of Italian sausage and 1% cottage cheese. This cuts down a little on cholesterol.