1 clove garlic, minced
1 Tbsp basil
1 can (16oz) tomatoes
2 cans (6oz) tomato paste
10 oz lasagna noodles
2 eggs, beaten
3 cups ricotta cheese
½ cup grated parmesan or roman
2Tbsp parsley
1 lb mozzarella cheese, thinly sliced
Brown meat slowly and drain
Add basil, tomatoes, paste, and garlic
Simmer uncovered for 30 minutes, stirring occasionally
Cook noodles in large amount of boiling water until tender, drain and rinse
Preheat oven to 375°
Mix eggs, ricotta, parmesan, parsley salt and pepper to taste
Layer half the noodles in 9x13 greased baking dish
Spread half of the ricotta filling over noodles
Top noodles with half the mozarella
Spread half meat mixture over cheese
Repeat
Bake for 30 minutes
Let stand 10 minutes before serving
*May assemble early & refrigerate, then cook for 45 minutes
Makes 8-10 servings
