MEAT SAUCE:

1 lb. Italian sausage
1 clove garlic, minced
1 tbsp. whole basil
1 1/2 tsp. salt
1 (1 lb.) can (2 c.) tomatoes
2 (6 oz.) cans (1 1/3 c.) tomato paste

Brown meat slowly; spoon off fat. Add remaining ingredients. Simmer uncovered 1/2 hour; stir occasionally.

LASAGNE NOODLES:

Cook 10 ounces of lasagne noodles until tender in large amount of boiling salted water - this may take 15 to 20 minutes. Drain, 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 eggs, beaten
2 tsp. salt
1/2 tsp. pepper
1 lb. Mozzarella cheese, sliced thin

Mix together all but Mozzarella cheese (in cheese filling). Place half the cooked noodles in a 13 x 9 x 2 inch baking dish. Spread with half the cheese filling; cover with half the Mozzarella cheese and half the meat sauce. Repeat layers. Make in moderate oven at 375 degrees for 30 minutes. Before cutting in squares, let stand 10 minutes. Makes 12 servings.