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
2/2 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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