Lasagne

1 pound Italian sausage
1-1/2 tsp. salt
1 1 pound can tomatoes
2 6 oz cans tomato paste
10 oz lasagne noodles
2 eggs
3 cups fresh ricotta cheese
1/2 cup grated parmasan
2 Tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 pound mozzarella cheese, sliced very thin

Brown meat slowly; spoon off excess fat. Add next 3 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Cook noodles in boiling salted water until tender; drain; rinse. Beat eggs; add remaining ingredients; except mozzarella.

Layer 1/2 noodles in 13x9x2 dish; spread with 1/2 ricotta filling; add 1/2 mozzarella and 1/2 meat. Repeat!

Bake at 375 degrees for 30 minutes. Let stand 10 minutes. Serve!
(If prepared ahead and refrigerated, bake 45 minutes.)