Lasagna

INGREDIENTS
1 lb italian sausage
1 clove garlic, minced
1 tbs chopped basil
1/2 tsp salt (add after tasting)
1 lb can tomatoes (whole with juice-don't drain)
12 oz cans tomato paste
Lasagna noodles (measure with pan to see how many)
2 eggs
3 cups ricotta cheese
1/2 cup grated parmesan cheese
2 tbs parsley flakes
1 tsp salt
Mozzarella cheese slices (also measure based on the pan size)


METHOD
Brown meat slowly, spoon off extra fat. Add next 5 ingredients and 1 cup water, if needed. Simmer for about 15 minutes or until thickened, stirring often.

Cook noodles in boiling, salted water until done, drain and rinse.

Beat eggs in medium bowl, add remaining ingredients except mozzarella.

Layer HALF noodles in a 13x9x2 baking dish; spread with HALF ricotta filling; add HALF mozzarella cheese and HALF meat sauce. Repeat. Sprinkle a couple cups of shredded cheddar cheese on top just to make it extra cheesy.

Bake at 375 for about 30 minutes. Serves 8 to 10.