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3 cloves garlic, chopped
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1/4 cup olive oil
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1 can Italian plum tomatoes (blender)
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2 cans crushed puree
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1-2 cups parsley
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1/2 cup basil
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1 tsp. oregano
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1/4 tsp. fennil
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salt and pepper
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2-3 lb. ricotta
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2 lb. Lasgne
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2-3 eggs
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1 lb. mozzerella cheese, shredded
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parmesan cheese
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