Lasagna

Lasagna: mom's recipe from Better Homes & Gardens

1 pound bulk pork sausage
or ground beef (I use ½ and ½)
½ cup chopped onion
1 clove garlic, minced
1 16 oz can tomatos, cut up
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 tsp dried basil
1 tsp salt
8 oz lasagna noodles
1 tbl cooking oil
2 eggs
2 ½ c. ricotta cheese
2 Tbl dried parsley flakes
1 pound mozzarella, grated


Cook meat, onion, & garlic till meat is browned. Drain off fat. Stir in the undrained tomatos and next 4 ingredients. Cover, simmer 15 minutes, stirring often. Meanwhile cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Bea t eggs; add ricotta, ½ cup of the Parmesan, the parsley, 1 tsp salt, and ½ teaspoon pepper. Layer half of the noodles in a 13x9 baking dish, spread with ½ the ricotta filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan on top.

Bake in 375 oven for about 40 minutes or until thoroughly heated through (mine usually takes a little longer) Let stand 10 minutes.