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

Preheat oven to 375°F. Brown meat slowly. Drain fat. Add garlic, basil, salt, tomatoes, tomato paste and 1 cup water. Simmer, covered, 15 minutes. Stir often. Cook noodles in boiling, salted water. Drain and rinse. Beat eggs. Add Ricotta, Parmesan, parsley and pepper. Spray 13 x 9 pan with cooking spray. Layer half noodles and spread with half Ricotta mixture. Add half Mozzarella cheese and half meat sauce. Repeat.

Bake at 375°F for 30 to 35 minutes. Let stand 10 minutes before serving or assemble early and refrigerate.

Bake 50 to 60 minutes and let stand 10 minutes.

Serves 8 to 10.