1 lb. Italian sausage
1 clove garlic, minced
1 tbsp. whole basil
1/2 tsp. salt
2 c. tomatoes
2 (6 oz.) cans (1 1/3 c.) tomato paste
10 oz. lasagne or wide noodles
3 c. ricotta or creamy cottage cheese
1/2 c. grated Parmesan or Romano cheese
2 tbsp. parsley flakes
2 beaten eggs
1/2 tsp. salt
1/2 tsp. pepper
1 lb. Mozzarella cheese, thin sliced

Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in salted water until tender; drain; rinse.

Combine remaining ingredients, except Mozzarella cheese. Place half the noodles in 9x13 inch baking pan; spread with half the cottage cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat layers.

Bake at 375 degrees about 30 minutes. Let stand 10 minutes before cutting in squares. Filling will set slightly. Makes 12 servings. Can be assembled early; put in refrigerator. Be sure to allow 15 minutes or so longer in the oven.