MEAT SAUCE:

1 lb. Italian sausage
1 clove garlic, minced
1 tbsp. whole basil
1 1/2 tsp. salt
1 lb. can (2 c.) tomatoes
2 (6 oz.) cans tomato paste

Brown meat slowly. Spoon off fat. Add remaining ingredients. Simmer uncovered 1/2 hour. Stir now and then.

LASAGNE:

10 oz. lasagne or wide noodles
Salted water

Cook noodles until tender in large amount of salted water. Drain and rinse in cold water.

CHEESE FILLING:

3 c. fresh ricotta or creamy cottage cheese
1/2 c. grated Parmesan or Romano cheese
2 tbsp. parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
1 lb. mozzarella cheese, sliced thin

Place half the cooked noodles in 13 x 9 x 2 inch baking dish. Alternate layers of meat sauce, cheese filling and lasagne, starting with meat sauce. Bake in moderate oven (375 degrees) 30 minutes. Before cutting into squares, let stand 10 minutes. Filling will set slightly. Makes 10 servings.