1 lb. lasagna noodles
3 lbs. Ricotta cheese
2 eggs, unbeaten
1 tsp. salt
1/4 c. snipped parsley
1/2 to 1 tsp. pepper
1 c. grated cheese
1 lb. Mozzarella cheese

Cook lasagna noodles. Blend well Ricotta, eggs, parsley, salt and pepper. Slice Mozzarella. In 14 x 10 x 2 inch pan spread 1/4 sauce, 1/3 noodles, 1/2 Ricotta mixture, 1/3 cup grated cheese, 1/3 sliced Mozzarella, 1/4 sauce, 1/3 noodles, remaining Ricotta, 1/3 grated cheese, 1/3 Mozzarella, 1/4 sauce, remaining noodles, grated cheese, sauce and Mozzarella. Heat oven to 400 degrees and bake 1 hour. Remove and let stand 15 to 30 minutes before cutting and serving. Serves approximately 12 people.

SAUCE FOR LASAGNA:

3/4 lb. chuck, ground
1/4 lb. pork, ground
1 tsp. salt
1 lb. hot Italian sausage
1 tsp. dried basil
1 clove garlic (in meat)
3 (#2 1/2) cans tomatoes
1 tbsp. salt
2 tbsp. parsley
1 clove garlic (sauce)
1 (6 oz.) can tomato paste

Brown sausage with 1 clove garlic until some fat collects. Brown meat with salt. Remove meat and to fat add tomato paste; cook over low heat a few minutes. Add tomatoes, salt; simmer uncovered stirring frequently, about 1 hour or until very thick. Add sausage, meat, 2 1/2 cups of water; cook slowly, uncovered, about 2 hours. (Parsley, garlic and basil may be added).