• 1 lb Italian sausage
• 1 clove garlic, minced
• 1 tbsp dried sweet basil leaves
• 1 1/2 tsp salt
• 1 lb can tomatoes (2 cups)
• 2 (6 oz) cans tomato paste
• 10 oz lasagne noodles
• 3 cups Ricotta cheese
• 1/2 cup grated Parmesan or Romano cheese
• 2 tbsps parsley flakes
• 2 beaten eggs
• 1/2 tsp pepper
• 1 lb Mozzarella cheese, sliced very thin

1. Preheat oven to 375 degrees.
2. Brown sausage slowly; spoon off excess fat.
3. Add next 5 ingredients; simmer, uncovered, for 30 minutes; stirring occasionally.
4. Cook noodles in large amount of boiling salted water until tender; drain and rinse.
5. Combine remaining ingredients except Mozzarella cheese.
6. Place half the noodles in a 13X9X2 inch baking dish.
7. Spread with half of the Ricotta cheese filling, half the Mozzarella cheese and half of the meat sauce.
8. Repeat layers.
9. Bake about 30 minutes.
10. Let stand 10 minutes before cutting; filling will set slightly.

Can be assembled early and refrigerated. Allow 15 minutes or so longer in the oven.

Servings: 12