Lasagna
Serves 8
| 1 lb | Italian sausage |
| 1 | clove garlic -- minced |
| 1 tbsp | whole basil |
| 1 1/2 tsp | salt |
| 1 jar | Arriba! Red Salsa -- (16 ounce) |
| 10 oz | lasagna noodles |
| 2 | eggs |
| 3 cups | fresh Ricotta or cream-style cottage cheese |
| 1/2 cup | parmesan or Romano cheese -- grated |
| 2 tbsp | parsley -- flakes |
| 1 tsp | salt |
| 1/2 tsp | pepper |
| 1 lb | Mozzarella cheese |
Brown meat slowly; spoon off excess fat.
Add next 4 ingredients.
Simmer, covered, 15 minutes; stir often.
Cook noodles in boiling salted water until 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 375 degrees about 30 minutes (or assemble early and refrigerate, then bake 45 minutes).
Let stand 10 minutes before serving.
