1 1/2 to 2 lbs. ground beef or Italian sausage
2 cloves garlic
1 tbsp. parsley
1 tbsp. oregano
1 1/2 tsp. salt
1 (12 oz.) can tomatoes
1 (6 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
10 oz. lasagne noodles
3 c. (1 1/2 lbs.) Ricotta cheese (or cottage cheese)
3 eggs, beaten
2 tsp. salt
1/2 tsp. pepper
2 tsp. parsley flakes
1/2 c. Parmesan cheese
1 lb. Mozzarella cheese, grated slivers

Brown meat; drain fat. Add next 7 ingredients. Simmer, uncovered, until sauce is thick (45 minutes to 1 hour). While meat is simmering, cook noodles until tender; rinse and keep in cold water until ready to use. Meanwhile, combine Ricotta cheese with eggs, seasonings and Parmesan cheese.

Place 5 noodles in 13 x 9 x 2-inch baking dish (4 down and overlapping, and 1 across at end, since noodles will not be quite long enough to cover bottom of dish.) Spread half Ricotta cheese mixture over noodles. Sprinkle half Mozzarella cheese over latter, then half meat sauce. Repeat layer (beginning with noodles) using remaining ingredients.

Bake in 375 degree oven for 30 minutes. Let stand 15 minutes before cutting in squares. Makes 12 servings - 4 down and 3 across.

Can be frozen after cooled. When ready to use, remove from freezer in morning and put in refrigerator to thaw out all day. Then just heat about 15 minutes. Enjoy!