—–SAUCE—– 1 pound Ground beef
1 tablespoon Basil
3 Cloves garlic
2 cup Tomatoes (1 lg. can)
5 1/2 teaspoon Salt
12 ounce Tomato paste
—–LASAGNE—– 10 ounce Lasagne noodles
2 tablespoon Parsley flakes
2 Eggs — beaten
1/2 cup Parmesan cheese — grated
3 cup Riccota or cottage cheese
1 pound Mozzarella cheese — grated
2 teaspoon Salt
4 Eggs; hard — sliced thin
1/2 teaspoon Pepper
Brown meat slowly. Spoon off fat. Add next 5 ingredients. Simmer uncovered 30 minutes. Cook noodles in boiling salted water until just tender. Drain and rinse in cold water. Meanwhile, combine riccota or cottage cheese with beaten eggs, seasonings, and parmesan. Place half the cooked noodles in a 13″x19″x2″ baking dish. Add, in layers, 1/2 each of ricotta mixture, mozzarella cheese, sliced egg, and meat sauce. Sprinkle with grated parmesan. Repeat the layers with the remaining ingredients. Bake in 375F oven for 30 minutes. Garnish with triangles of mozzarella cheese, salami. Let stand 10-15 minutes before cutting into squares. For an extra treat, double the meat sauce recipe and serve the extra sauce to be ladled over the individual servings.