8 oz. lasagne noodles (6 pieces)
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
2 cans (6 oz. each) Hunt's tomato paste
1 1/2 c. water
1 tbsp. minced parsley
2 tsp. salt
1/2 tsp. basil or rosemary
8 oz. ricotta or cottage cheese
2 eggs, beaten
3/4 lb. mozzarella cheese, sliced
1/4 c. grated Parmesan cheese

Cook noodles according to package directions; drain. In skillet brown ground beef with onion and garlic; pour off fat. Stir in Hunts tomato paste, water, parsley, salt and basil; simmer 10 minutes.

Meanwhile, blend ricotta and eggs. In 13 x 9 x 2 inch baking dish spread thin layer of meat sauce; top with half the noodles, all the ricotta mixture and half the mozzarella. Cover mozzarella with half the meat sauce and all remaining noodles. Top with remaining meat sauce and mozzarella. Sprinkle with Parmesan. Bake at 350 degrees for 30 minutes. let stand 10 minutes before cutting. Makes 8 servings.