1 lb. ground beef
1 clove garlic, minced
1 (6 oz.) can tomato paste
2 tbsp. chopped parsley
1 tsp. mixed Italian herbs, crumbled
1 (1 lb.) pkg. lasagna noodles
1 (1 lb.) container cottage cheese
1/2 pkg. Parmesan cheese
1 med.-size onion, chopped (1/2 c.)
1 can (about 2 lbs.) Italian tomatoes
1/4 c. water
2 tsp. salt
1 bay leaf
1 tbsp. olive or vegetable oil
2 pkgs. sliced (8 oz.) Mozzarella cheese

1. Press ground beef into a large patty in a medium-size skillet; brown 5 minutes on each side; break up into chunks; push to one side.

2. Add onion and garlic; saute 2 minutes, or until soft; stir in tomatoes, tomato paste, water, parsley, salt, Italian mixed herbs and bay leaf.

3. Bring to boiling, lower heat; simmer, stirring often, 1 hour or until thick; remove bay leaf.

4. Slide lasagna noodles, a few at a time, into a large kettle of boiling water; add oil and salt, following label directions. Cook, stirring often with a wooden spoon, 15 minutes, or just until tender (don't overcook them), drain; cover with cold water.

5. Line bottom of a large lasagna dish, 13 x 9 x 2 inch casserole, with a single layer of drained noodles. (Lift each strip separately from water with a slotted spoon and hold over kettle to drain.) Cover with a third each of sauce, cottage cheese, Mozzarella cheese, and Parmesan cheese. Repeat to make 3 layers, ending with Parmesan cheese.

6. Bake in moderate oven (350 degrees F) 40 minutes, or until bubbly hot. Let set on wire rack 10 minutes, then cut.

Serves 8.