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

Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes and tomato paste. Simmer uncovered 30 minutes. Cook noodles in boiling salt water until tender.

Combine remaining ingredients except cheese. Place half the noodles in 13x9x2 inch baking dish. Spread with 1/2 the Ricotta/cottage cheese, 1/2 Parmesan/Romano cheese, 1/2 Mozzarella cheese and 1/2 meat sauce. Repeat layers. Bake at 375 about 30 minutes. Let stand 10 minutes before cutting.