Lasagna
1 lb. Italian Sausage
1 clove garlic, minced
1 tablespoon whole basil
1 1/2 teaspoon salt
1 1lb. can tomatoes
2 6 oz. cans tomato paste
10 oz. lasagna noodles
2 eggs
3 cups (1 1/2 pint) fresh Ricotta or Cottage cheese
1/2 cup grated Parmesan or Romano cheese
2 tablespoons parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1 lb. mozzarella cheese, sliced very thin
Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in large amount 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 375o about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Makes 8 to 10 servings.
Note: I used Bob Evans 1/2 lb Italian Sausage; 1/2 lb Pork Sausage so it isn't so spicy and Quorn Fake meat for the veggie one
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