Ingredients for 6 servings:
1. 1 lb Italian sausage
2. 1 garlic clove, minced
3. 1 tablespoon whole basil
4. 1 1/2 teaspoons salt
5. 1 lb canned tomato
6. 12 ounces canned tomato paste (2 cans usually)
7. 10 ounces lasagna noodles
8. 2 eggs
9. 3 cups fresh ricotta or 3 cups cream-style cottage cheese
10. 1/2 cup grated parmesan cheese or 1/2 cup romano cheese
11. 2 tablespoons parsley flakes
12. 1 teaspoon pepper
13. 1 lb mozzarella cheese, sliced very thin
Directions:
1. Remove sausage skins and break up the sausage in frying pan.
2. Brown meat slowly and spoon off excess fat.
3. Add garlic, basil, 1 1/2 teaspoons salt, tomatoes and tomato paste.
4. Simmer, covered for 15 minutes; stir often.
5. Set aside when finished.
6. Meanwhile, cook noodles in boiling salted water until tender; drain; rinse.
7. In a large bowl, beat eggs; add Ricotta, Parmesan, Parsley, pepper and a tsp of salt.
8. Mix well.
9. Now in a 13x9x2 inch baking dish; Layer half the noodles; spread with half the Ricotta cheese/egg mixture; add half the thinly sliced mozzarella and then half the meat sauce.
10. Repeat.
11. Bake at 375 F degrees for about 30 minutes.
12. Alternatively, you could refrigerate until later and then bake for 45 minutes.
13. Either way let the lasagna stand for 10 minutes before serving.