Ingredients:

• 1 pound bulk pork sausage or ground beef
• ½ cup chopped onion
• 1 clove garlic, minced
• 1 16-ounce can tomatoes, cut up
• 1 8-ounce can tomato sauce
• 1 6-ounce can tomato paste
• 2 teaspoons dried basil, crushed
• 1 teaspoon salt
• 8 ounces lasagna noodles tablespoon cooking oil
• 2 eggs
• 2½ cups ricotta or cream-style cottage cheese

Instructions:

1. Cook meat, onion, and garlic till meat is browned. Drain off fat.
2. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often.
3. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles.
4. Beat eggs; add ricotta, ½ cup of the Parmesan or Romano, the parsley, 1 teaspoon salt, and ½ teaspoon pepper.
5. Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the ricotta filling. Add half of the mozzarella cheese and half of the meat sauce.
6. Repeat layers. Sprinkle remaining Parmesan atop.
7. Bake in a 375° oven for 30 to 35 minutes or till heated through. (Or, assemble early and refrigerate; bake 45 minutes or till hot.)
8. Let stand 10 minutes. Makes 10 servings.