1/2 lb. lasagna Creamette, uncooked
2 lbs. Italian sausage
1 lg. onion
2 cloves garlic, minced
1 (28 oz.) can whole tomatoes, cut up, do not drain
1 (12 oz.) can tomato paste
1 1/2 tsp. basil leaves
2 (16 oz.) cartons Ricotta cheese
1 tsp. red pepper
1 egg, beaten
1 tbsp. parsley flakes
1 tsp. salt
4 c. Mozzarella cheese, shredded
1 c. Parmesan cheese

Prepare lasagna noodles to directions and drain. Combine sausage, onion, salt, and garlic. Cook until sausage is done.

Stir next 6 ingredients, bring to boil, reduce heat. Simmer 20 minutes. Blend ricotta, egg, parsley. Spread thin layer of sauce in 13"x9" pan. Layer one third each lasagna noodles, remaining sauce, ricotta mixture, Mozzarella and Parmesan cheese. Repeat until layers are done. Bake at 375 degrees for 45 minutes. 12 servings.