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

Brown meat slowly. Spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain, rinse. Beat eggs; add remaining ingredients except Mozzarella. Layer half the noodles in 13 x 9 x 2 inch baking dish; spread with half the Ricotta filling; add half the Mozzarella cheese and half the meat sauce. Repeat. Bake 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.