1 lb. Italian sausage
1 clove garlic, minced
1 tbsp. whole 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
1/2 c. grated Parmesan
2 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 lb. Mozzarella cheese, sliced thin

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

Layer 1/2 the noodles in 13x9x2 inch baking dish; spread with 1/2 the Ricotta filling; add 1/2 the Mozzarella and 1/2 meat sauce. Repeat. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Serves 8 to 10.