1 lb. Italian sausage
1 clove garlic, minced
1 tbsp. whole basil
1 1/2 tsp. salt
1 lb. can tomatoes
2 (6 oz.) can tomato paste
10 oz. lasagne noodles
2 eggs
3 c. Ricotta cheese
1/2 c. grated Romano cheese
2 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 lb. Mozzarella cheese (very thin)

Oven, 375 degrees. 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 and rinse. Beat eggs; add remaining ingredients, except Mozzarella. Layer 1/2 the noodles in 13 x 9 x 2 inch baking dish; spread with 1/2 the Ricotta filling; add 1/2 the Mozzarella cheese and 1/2 the meat sauce. Repeat. Bake at 375 degrees about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.