1 lb. Italian sausage
1 clove garlic, minced
1 tbsp. whole basil
1 1/2 tsp. salt
1 (16 oz.) can tomatoes
2 (6 oz.) cans tomato paste
1 (10 oz.) pkg. lasagna noodles
1/2 lb. ground chuck
2 eggs
3 c. fresh ricotta or cottage cheese
2 tbsp. parsley flakes
1/2 c. grated Parmesan or Romano cheese
Salt & pepper to taste
1 lb. Mozzarella cheese, sliced thin

Brown Italian sausage and ground chuck slowly. Drain. Add garlic, basil, salt, tomatoes, tomato paste and 1 cup water. Simmer for 15 minutes, stirring often. In separate pan, cook lasagna noodles according to package. Drain and rinse. In separate bowl, mix eggs, cottage cheese, parsley flakes, Parmesan and salt and pepper. Layer noodles, meat mixture and cheese mixture in a 9 x 13 x 2 inch pan. Bake at 375 degrees about 30 minutes. Let stand 10 minutes before serving. Serves 8 to 10.

NOTE: This can be made ahead and refrigerated. Bake for 45 minutes instead of 30 minutes.