Leslie Stoddard’s Lasagna

1 pound Italian sausage

1 clove garlic, minced

1 tablespoon whole basil (leaves)

1 ½ teaspoon salt

1-1pound can tomatoes

2-6 ounce cans tomato paste

10 ounces lasagna noodles

2 eggs

3 cups ricotta or cottage cheese

½ cup Parmesan or Romano cheese

2 tablespoons parsley flakes

1 teaspoon salt

½ teaspoon pepper

½ pound mozzarella cheese

½ pound cheddar cheese

Brown meat, drain. Add next 5 ingredients and 1 cup water. Simmer for 15 minutes, covered. Cook noodles, drain. Beat eggs and add the eggs and the rest of the ingredients to the cheeses. Layer in 9x13 inch pan by alternating: Noodles, ricotta filling, meat sauce. Continue until all ingredients are used up. Top with cheese and bake at 375*F or 30 to 45 minutes.