1 lb. sweet Italian sausage (or bulk pork sausage)
1/2 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. dried basil, crushed
1 tsp. salt (optional)
8 oz. lasagna noodles
1 tbsp. cooking oil
2 eggs
2 1/2 c. ricotta or cottage cheese
3/4c. grated Parmesan cheese
2 tbsp. dried parsley flakes
1 lb. Mozzarella cheese, thinly sliced or shredded

Cook meat, onion and garlic until meat is browned. Drain off fat. Stir in the undrained tomatoes and the next four ingredients. Cover, simmer 15 minutes, stirring often. Meanwhile, cook noodles until tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Beat eggs, add Ricotta, 1/2 cup of the Parmesan cheese, the parsley, 1 teaspoon salt (optional) and 1/2 teaspoon pepper.

Layer half of the noodles in a 13"x9"x2" baking dish. Spread with half of the Mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle the remaining Parmesan on top. Bake in a 375 degree oven for 30 to 35 minutes or until heated through. (Or, assemble early and refrigerate; bake 45 minutes or until hot.) Let stand 10 minutes. Makes 10 servings.