Lasagna

1 pound Hamburg or Italian Sausage
1 clove garlic, minced (or to taste)
1 tablespoon whole basil
1 tablespoon oregano
1-1/2 teaspoons salt
1 qt. Tomatoes
2 6-oz cans tomato paste
10 ounces lasagna noodles
2 eggs
3 cups Ricotta, cottage or feta cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 pound mozzarella cheese, shredded

Brown meat slowly, spoon off excess fat. Add next 5 ingredients; simmer
uncovered 30 minutes, stirring occasionally. Cook noodles in large amount
of boiling salted water till tender; drain; rinse. Beat eggs; add
remaining ingredients, except mozzarella. Layer half the noodles in 13X9X2
inch baking dish; spread with half the Ricotta filling; add half the
mozzarella cheese and half the meat sauce. Repeat. Bake at 350 degrees F
about (or assemble early and refrigerate; bake 45 minutes.) Let stand 15
minutes before serving. Serves 8-10

This recipe is from the Better Homes and Gardens New Cookbook

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