1 lb. bulk pork sausage or ground beef
1/2 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tsp. dried basil
1 tsp. salt
8 oz. lasagna noodles
1 tbsp. cooking oil
2 eggs
2 1/2 c. Ricotta or cream style cottage cheese
3/4 c. grated Parmesan cheese
1 lb. Mozzarella cheese, thinly sliced

Cook meat, onion and garlic until meat is browned. Drain off fat. Stir in the undrained tomatoes and next 4 ingredients (tomato sauce, tomato paste, basil and salt). Cover, simmer 15 minutes, stirring often.

Meanwhile cook noodles until tender in boiling, salted water with cooking oil added to water. Drain, rinse noodles.

Beat eggs; add Ricotta, 1/2 cup of the Parmesan, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

Layer half of the noodles in a 13x9x2 inch baking dish; spread with half of the Ricotta filling. Add half of the Mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan on top.

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