English farm wives of the past were known for keeping a supply of potted basil plants on hand to give to visitors as a token of friendship. When growing outdoors, remember to plant in good soil with plenty of sunshine. This plant enjoys lots of watering.

    9 curly edged extra wide lasagna noodles

Meat Layer

    1 tablespoon olive oil
    1 ½ pounds leanest ground beef
    ½ pound Italian sausage
    1 ½ cups chopped yellow onion
    1 cup sliced white mushrooms
    2 teaspoons seasoning salt
    1 tablespoon dried oregano
    2 tablespoons dried basil
    ¼ teaspoon ground black pepper
    4 garlic cloves, crushed in a garlic press
    1 tablespoon chopped fresh parsley
    2 (14 ½-ounce) cans Italian-style tomatoes, undrained
    2 (6-ounce) cans Italian tomato paste
    1 cup water

Topping

    1 cup shredded part-skim mozzarella cheese
    ½ cup grated parmesan cheese

Cheese Layer

    1 (15-ounce) container ricotta cheese
    1 cup shredded part-skim mozzarella cheese
    ¾ cup grated parmesan cheese
    1 tablespoon chopped fresh parsley
    ⅛ teaspoon ground black pepper
    ⅛ teaspoon garlic salt
    2 large eggs
    Pinch ground nutmeg

1.  Pasta: In a 12-quart stockpot, cook lasagna noodles in plenty
     of boiling water.

2.  Meat layer: Heat olive oil in a 5-quart nonstick sauté pan.
     Fry beef and sausage over medium heat to brown. Add
     onions and mushrooms. Cook for 10 minutes.

3.  Grind seasoning salt, oregano and basil in a mortar with a
     pestle. Add to beef along with pepper, garlic and parsley.

4.  Process tomatoes, tomato paste and water in a blender for
     10 seconds, add to beef. Cook with splatter guard until thick.

5.  Drain pasta in a large colander. Place pasta in cold water.

6.  Cheese layer: In a medium bowl, use wooden spoon to mix
     ricotta cheese, mozzarella and parmesan cheese. Add the
     parsley, pepper, garlic salt, eggs and nutmeg. Set aside.

7.  Place 3 noodles at the base of a 13 x 9 x 2-inch glass baking
     dish. Pour half meat sauce over noodles. Top with half of the
     cheese mixture. You won't be able to cover every inch of the
     sauce. Top with more noodles and the rest of sauce and
     cheese. Finish with last layer of 3 noodles.

8.  Sprinkle with shredded mozzarella and parmesan.

9.  Bake in preheated 350° oven 45 minutes. Let set 10 minutes.

     Makes 8 servings