1 lb. pork sausage or ground beef (2 lbs. Italian sausage)
1/2 c. chopped onion (can be omitted)
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up (18 1/2 oz.)
1 (8 oz.) can tomato sauce, (omit)
1 (6 oz.) tomato paste (12 oz.)
2 tsp. dried basil, crushed
1 tsp. salt
8 oz. lasagna noodles
1 tbsp. oil
2 eggs
2 1/2 c. ricotta or cream style cottage cheese
3/4 c. grated Parmesan or Romano cheese, fresh
2 tbsp. dried parsley flakes
1 lb. Mozzarella cheese, thinly sliced

Preheat oven to 375 degrees. Cook meat, onion and garlic until meat is browned. Stir in undrained tomatoes and next 4 ingredients. Cover, simmer 15 minutes, stirring often. Meanwhile, cook noodles until tender in boiling salted water with oil added to water. Drain; rinse noodles. Beat eggs; add ricotta cheese, 1/2 cup of the Parmesan or Romano cheese, parsley, 1 teaspoon salt, and 1 teaspoon pepper. Layer half of the noodles in 13 x 9 x 2 inch baking dish; spread with half the ricotta filling. Add half the mozzarella cheese and half the meat sauce. Repeat layers. Sprinkle remaining Parmesan or Romano cheese atop.

Bake at 375 degrees for 30 to 35 minutes or until heated through. Or assemble early and refrigerate; bake 45 minutes or until hot). Let stand 10 minutes. Makes 10 servings.