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
10 oz. lasagna or wide noodles
3 c. fresh Ricotta or creamy cottage cheese (1 qt.)
1/2 c. grated Parmesan or Romano cheese
2 tbsp. parsley flakes
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper
1 (1 lb.) pkg. Mozzarella cheese, sliced very thin

Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered for 30 minutes stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain; rinse.

Combine remaining ingredients except Mozzarella cheese. Place half the noodles in 13x9 inch baking dish; spread with half the cottage cheese filling, add 1/2 the Mozzarella cheese and half the meat sauce. Repeat layers.

Bake at 375 degrees for about 30 minutes. Let stand 10 minutes before cutting in squares - filling will set slightly. Makes 12 servings.