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

Brown meat slowly; spoon off fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount of boiling water until tender. Drain. Rinse. Combine remaining ingredients, except Mozzarella cheese. Place 1/2 noodles in 9 x 13 inch dish; spread with 1/2 cup cottage cheese mixture. Add 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat layers. Bake at 375 degrees about 30 minutes. Let stand for 10 minutes before cutting in squares. Filling will set slightly. Makes servings.

Or assemble only; refrigerate. Be sure to allow 15 minutes or so longer in the oven.