Lasagna

1 lb. Italian sausage or ground beef
1 clove garlic, minced
1 tbl. whole basil
1-1 lb. can (2 cups) tomatoes
2-6 oz. cans (1 1//3 cups) tomato paste

10 oz. lasagna or wide noodles
3 cups fresh Ricotta or creamy cottage cheese
½ cup grated Parmesan or Romano cheese
2 tbl. chopped parsley
2 beaten eggs
½ tsp. pepper
1 lb. Mozzarella cheese, sliced very thin
Note: The original recipe calls for 1 ½ tsp. salt in the sauce and 1 tsp. in the Ricotta mixture—you can just leave it all out or not, according to your taste.

Brown meat, spoon off excess fat. Add next 4 ingredients. Simmer uncovered 30 minutes, stirring occasionally.

Cook noodles (actually you can just wet them), drain, rinse.

Combine remaining ingredients, except Mozz. cheese.

Place half the noodles in a 13” x 9” x 2” baking dish; spread with half the ricotta filling, add half the Mozzarella cheese and half the meat sauce. Repeat layers, saving a little Mozzarella to decorate the top with.

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