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