1 lb. ground beef or Italian sausage
1 (16 oz.) can tomatoes, cut up
2 (6 oz.) cans tomato paste
1 clove garlic, minced
1 tbsp. dried basil leaves, crushed
10 oz. lasagne noodles
2 beaten eggs
3 c. Ricotta or cream style cottage cheese
1/2 c. grated Parmesan cheese
2 tbsp. dried parsley flakes
1/2 tsp. pepper
1 lb. Mozzarella cheese, sliced very thin

Brown meat slowly; drain well.

Add next 4 ingredients, 1 cup water and 1 1/2 teaspoons salt. Simmer, covered, 15 minutes; stir occasionally.

Meanwhile, cook noodles in boiling salted water until tender; drain.

For Ricotta filling, blend eggs, 1 teaspoon salt, and remaining ingredients, except Mozzarella.

To assemble, layer half the noodles in 13"x9"x2" baking dish. Spread with half Ricotta filling, half Mozzarella and half meat sauce.

Repeat layers, topping with Mozzarella. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving.