Lasagna
Makes 8 - 12 servings

Ingredients:

Meat Sauce
2 lbs. mild or spicy Italian sausage
2 cloves minced garlic
2 tbsp. dried or chopped basil
1 lb. 12 oz. can Hunt's crushed tomatoes
1, 6 oz. can Hunt's tomato paste
12 oz. box lasagna noodles
Salt to taste

Cheese Filling
2 eggs
3 cups fresh ricotta cheese
3/4 cup grated parmesean cheese
2 tbsp. dried parsley flakes
Salt & Garlic powder to taste

Grated Cheese
2 lbs. fresh or packaged Mozzarella cheese

Preparing the Meat Sauce
Cut open the Italian sausage, remove the casings and discard. In an uncovered frying pan, brown & break up the sausage. Drain the oil from the meat and add the following ingredients: Minced or pressed garlic, basil, salt, crushed tomatoes & tomato paste. Simmer for 45 minutes in a covered pan. Let cool for 30 minutes.

Preparing the Cheese Filling
In a 2 quart mixing bowl, combine ricotta, parmesean, parsley, salt & garlic powder; mixing by hand. Scramble the eggs and add to the mixture. Mix well.

Cooking the Noodles
In a one gallon pan, boil 3 quarts of salted water. Carefully place 16 noodles into the water and cook until pasta is al dente (firm). Drain off the water and lay the noodles out on a flat plate.

Assembling the Lasagna
Cover the bottom of our 9" x 13" rectangular baker by carefully placing five of the partially cooked noodles with overlapping edges. Spread 1/3 of the filling over the noodles. Spread 1/3 of the sauce over the filling. Spread 1/3 of the grated or sliced Mozzarella cheese over the sauce. Cover the Mozzarella with another layer of noodles and repeat layering.

Baking
Preheat the oven to 350°F and place the pan in the oven for 1 hour, or until fully cooked. Check the center of the lasagna by inserting a knife and looking to see if all the cheese has melted. The top layer should be browned slightly.

VERY IMPORTANT!
Let the lasagna cool for at least 30 minutes before serving.