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. lasagne or wide 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 cheese, sliced very 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 and rinse. Combine remaining ingredients except Mozzarella cheese. Place 1/2 noodles in 13"x9"x2" baking dish; spread with half the cottage cheese filling, add half 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.

Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven. I sometimes use "hot" sausage if I can't find Italian.