1 lb. bulk pork sausage or ground beef
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
8 oz. lasagna noodles
1 tbsp. cooking oil
2 eggs
2 1/2 c. Ricotta or cream style cottage cheese
3/4 c. grated Parmesan or Romano cheese
2 tbsp. dried parsley flakes
1 lb. Mozzarella cheese, thinly sliced

Oven, 375 degrees. Cook meat, onion, and garlic until meat is browned. Drain off fat. Stir in the undrained tomatoes and next 4 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 or Romano, the parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer half of the noodles in a 13 x 9 x 2 inch baking dish; spread with half of the Ricotta filling. Add half of the Mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop.

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.