1 lb. ground beef
1 clove garlic, chopped
2 tbsp. parsley, chopped
1 tbsp. basil
1/2 tsp. pepper
1 lb. Mozzarella cheese
1 lb. pkg. lasagne noodles, cooked, drained and rinsed in cold water
2 (6 oz.) cans tomato paste
2 c. Ricotta cheese
1/2 c. Parmesan cheese
2 eggs, beaten
1 tsp. salt
1 1/2 tsp. garlic salt
1 (14 1/2 oz.) can diced tomatoes

Cook meat until brown; drain off fat. Add garlic, parsley, basil, salt, tomatoes and spaghetti sauce. Simmer 1/2 hour, stirring occasionally. Combine Ricotta and Parmesan cheeses; add eggs, salt and pepper. To Assemble Lasagne: Pour a thin layer of tomato sauce in bottom of 13 x 9 baking dish. Cover with layer of lasagne (3 strips). Spread half the cheese mixture over; lay half the Mozzarella over the cheese. Spread a layer of tomato sauce over all. Repeat layers. Cover with foil; bake in oven at 350°F for 20 minutes. Uncover and bake 20 minutes longer. Let set 15 minutes before serving.

Makes 8 (14 ounce) servings. Serve with green tossed salad and crusty Italian bread.