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

Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally.

Cook noodles in large amount boiling salted water until tender; drain and rinse.

Combine remaining ingredients, except Mozzarella cheese.

Place half the noodles in 13 x 9 x 2-inch baking dish; spread with half the cottage cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat layers.

Bake at 375 degrees about 30 minutes. Let stand 10 minutes before cutting in squares - filling will set slightly. Makes 12 servings.

Or assemble early; refrigerate. Be sure to allow 15 minutes or so longer in the oven.