This is the lasagna my Mom has always made.  Of course it is the best.  I like it because it is dry… I don’t like soupy lasagna.

  • 1 lb. Italian sausage
  • 1 clove garlic
  • 1 T. basil
  • 1 ½ t. salt
  • 1 lb. can tomatoes
  • 2 6 oz. Cans tomato paste
  • 10 oz. Lasagna noodles
  • 3 cups Ricotta
  • ½ cup parmesan
  • 2 T. parsley flakes
  • 2 beaten eggs
  • 2 t. salt
  • ½ t. pepper
  • 1 lb. mozzarella, sliced very thin

Preheat oven to 375.  Brown meat slowly.  Add next 5 ingredients, simmer uncovered for 30 minutes, stirring.  Cook noodles in large amount of water according to package directions.  Drain and rinse noodles.  Combine rest of ingredients, except mozzarella.  Layer lasagna as follows:  Noodles,  ½ of cheese mixture, ½ of mozzarella and then ½ of sauce.  Repeat order for second layer.  Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated.  Let stand for 10 minutes before serving

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