1 lb. bulk sausage or ground beef
1/3 c. chopped chives
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. dried basil leaves, crushed
1 tsp. salt
8 oz. lasagna noodles
1 tbsp. cooking oil
2 eggs
2 1/2 c. Ricotta cheese
3/4 c. Parmesan cheese
2 tbsp. parsley flakes
1 lb. Mozzarella cheese, thinly sliced

Cook meat, onion and garlic until meat is tender and brown. Drain fat. Stir in undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often.

Meanwhile, cook noodles until tender in boiling salted water with cooking oil added in water. Drain and rinse noodles. Beat eggs. Add Ricotta, 1/2 cup of the Parmesan, parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Layer half of the noodles in a 13 x 9 x 2-inch baking dish. Spread with half of the Ricotta filling. Add half of the Mozzarella and half of the meat sauce. Repeat layer. Sprinkle with remaining Parmesan on top.

Bake in 375°F oven for 30 to 35 minutes or heated through.

Or assemble early in the day and refrigerate. If refrigerated, bake 45 minutes or until hot. Let stand 10 minutes.