Classic Meat Lasagna

Grubilicious Contributor: Stacy McCarty

This is my mother-in-law's lasagna recipe and I think it's the best!

Ingredients:
1 lb. ground beef
1 clove of garlic, minced
1 T whole basil
1 1/2 t. salt
1 (1lb) can of whole tomatoes
2 (6 oz) cans of tomato paste
10 oz. lasagna noodles
2 eggs
3 cups Ricotta or cream style cottage cheese (Patti and I use 1/2 Ricotta and 1/2 cottage cheese)
1/2 C. grated parmesan cheese
2 T. parsley flakes
1 t. salt
1 t. pepper
1 lb. mozzarella cheese, sliced very thin (I use shredded from a bag)

1. Brown meat slowly; spoon off excess fat.
2. Add next 5 ingredients, simmer uncovered 30 minutes, stirring occasionally.
3. Cook noodles in a large amount of boiling salted water, until tender, drain, rinse.
4. Beat eggs in a large bowl and then add remaining ingredients, except mozzarella.
5. Layer 1/2 of the noodles in a 13x9x2 baking dish; then spread with 1/2 of the Ricotta mixture, add 1/2 of the mozzarella cheese and 1/2 of the meat sauce. Repeat layering.
6. Bake at 375 for about 30 minutes (or assemble early, refrigerate, and bake for 45 minutes). Let stand 30 minutes before serving.

Double is serving more than 6.