LASAGNE
1 pound Italian sausage
1 clove garlic, miniced
I tablespoon whole basil + I Tb. Orcoate
1½ teaspoons salt
1 1-pound can tomatoes
2 6-ounce cans tomato paste
10 ounces lasagne noodles
2 eggs
3 cups fresh Ricotta or cream-style cottage cheese
½ cup grated Parmesan or
Romaho cheese
2 tablespoons parsley flakes
1: teaspoon salt
½ teaspoon pepper
1 pound mozzarella cheese, sliced very thin
OVEN 375°
Brown meat slowly; spoon off excess fat.
Add next 5 ingredients and 1 cup water.
Simmer, • covered, 15 minutes; stir often. Cook noodles in 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 375° about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 8 to 10.
