Ed's Lasagne

I would like to say this authentic Italian recipe has been in my family for many generations but the truth is that we are not Italian and my mom got it from her neighbor - an Italian, by the way - when I was very young. I don't think I have ever met anyone who doesn't like it. It's that good.

1 lb. hot Italian sausage

1 clove garlic, minced

1 TBS basil flakes

1 ½ tsp salt

1 lb. can whole tomatoes

2 6 oz. cans tomato paste (1 1/3 cups)

1 box lasagne noodles

3 cups fresh ricotta cheese (large container)

½ cup grated parmesan cheese

2 TBS parsley flakes

2 beaten eggs

1 tsp salt

½ tsp pepper

1 lb mozzarella cheese (thinly sliced)

Cut skin off sausage. Chop up and brown slowly. Spoon off excess fat. Add next five ingredients. Simmer uncovered for 30 minutes, stirring occasionally.

Cook noodles in large pot of salted water until tender. Drain and rinse.

Combine remaining ingredients, except mozzarella.

Place noodles lengthwise (3 across) in bottom of large pan. Spoon sauce over noodles. Layer with cheese mixture. Top with sliced mozzarella. Do this making three layers in all.

Bake uncovered at 375° for 30 minutes.