Lasagna

I pound Italian sausage
I clove garlic, minced
I tablespoon whole basil
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (l 1/3 cups) tomato paste
10 ounces lasagna or wide noodles
3 cups fresh Ricotta or creamy cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tablespoons parsley flakes
2 beaten eggs
I teaspoon salt
1/2 teaspoon pepper
1 pound 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, rinse.
Combine remaining ingredients, except Mozzarella cheese. Place half the noodles in 13x9x2-inch baking dish; spread with half the cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375 about 30 minutes. Let stand 10 minutes before cutting in squares - filling will set slightly.

This can be assembled early and refrigerated. Add 15 to 20 minutes for cooking time.