3 cans Cantadina crushed tomatoes
6 lg. cloves garlic
3 lean center cut pork chops
Several leaves fresh Italian basil
1/2 tsp. oregano
1/2 tsp. salt
1 lb. lasagna noodles
3 lb. Ricotta
1 1/2 lb. Mozzarella cheese
1 egg
6 tbsp. grated Parmesan cheese
1/4 c. olive oil

To make sauce: In large pot heat olive oil and saute crushed garlic, until golden brown. Pour 3 cans of tomatoes, all of basil, oregano, salt, and the three washed pork chops. Simmer 2 1/2 to 3 hours. May add a pinch of sugar for milder taste. Boil lasagna noodles; do not over cook. Drain. Let cool. Remove meat from sauce. Serve separately. In mixing bowl beat one egg. Add all of Ricotta cheese, a pinch of salt and mix well. Set aside. Slice Mozzarella cheese across.

Begin to layer the lasagna. Pour sauce at the very bottom; then first lay noodles, then Ricotta, then Mozzarella, and then sauce. Repeat at least 3 times. At the very top layer (on top of sauce) sprinkle Parmesan cheese. Over and bake 30 minutes at 350 degrees. Remove foil and bake another 30 minutes uncovered.

NOTE: For better taste, serve lasagna one day after it is baked.