1 lb. lasagna noodles
3/4 lb. ricotta (Italian cottage cheese)
2 eggs
4 c. tomato sauce
4 lb. mozzarella cheese
4 tbsp. grated Parmesan cheese
1 1/2 tsp. salt
1/2 tsp. pepper

Boil lasagna 10 minutes in 6 quarts salted water. Add cold water until lasagna can be handled. Do not drain. Mix eggs and ricotta cheese. Season to taste with salt and pepper. Grease baking dish and arrange the bottom with parallel layers of lasagna. Cover with tomato sauce, ricotta mixture with thin slices of mozzarella. Sprinkle with grated cheese. Cover with another layer of lasagna, sauce and cheese until all is used. Bake in moderate oven about 30 minutes. Serves 6.

TOMATO SAUCE:

1 chopped onion
1 lg. can tomatoes
1 clove chopped garlic, optional
1 can tomato paste
4 tbsp. olive or salad oil
1 tsp. salt
1/4 tsp. pepper

Brown onion and garlic in hot olive oil. Strain and add tomatoes. Mix in tomato paste. Simmer for 30 minutes until slightly thickened. Season to taste.

If desired bay leaves may be sauteed with onions and garlic to give added flavor. If desired, ground meat can be browned with onion and garlic. Serve with 1 pound cooked lasagna.