My Lasagna - cooking recipe

Ingredients

2 lbs Italian sausage
2 -4 garlic cloves, minced
1 tablespoon basil
14 ounces chopped tomatoes, undrained
8 ounces tomato sauce
12 ounces tomato paste
10 -12 lasagna noodles, cooked. I prefer the ribbed ones
30 -32 ounces ricotta cheese
1/2 cup parmesan cheese or 1/2 cup romano cheese, grated
2 tablespoons dried parsley flakes
2 eggs, beaten
1/2 teaspoon black pepper
1 lb mozzarella cheese, sliced

Preparation

Cook the noodles according to package directions. Drain in a colander and run cold water over them to easily separate them.
Squeeze sausage from casings and brown on medium heat until all pink is gone.
Add the next 5 ingredients. Simmer, uncovered 30 minutes, stirring occasionally.
Combine the next 5 ingredients in a large bowl.
Spray Pam or lightly grease a 9X13 casserole.
Lay 3 noodles on the bottom of the casserole and line the sides with the noodles too.
Spread 1/2 the ricotta mixture on top of the noodles, then half of the slices of mozzarella, then half of the meat mixture.
Put more noodles on the meat mixture. Then the rest of the ricotta, the mozzarella, and the meat sauce.
Sprinkle more Parmesan or Romano on top.
Bake in a preheated 375 degree oven until brown and bubbly, for about 30-40 minutes. If refrigerated first, add approximately 15 more minutes.
I like to serve this with garlic bread and a Caesar or green salad.