1 lb. ground beef
1 clove garlic, minced
3 tbsp. minced fresh parsley, divided
1 tbsp. minced fresh basil
1 tsp. salt
1 (16 oz.) can tomatoes, undrained
2 (6 oz.) cans tomato paste
1 (8 oz.) pkg. lasagna noodles
2 (12 oz.) cartons cream style cottage cheese
2 eggs, beaten
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. grated Parmesan cheese
1 lb. sliced Mozzarella cheese

Cook ground beef in a large skillet until brown, stirring to crumble; drain off pan drippings. Add garlic, 1 tablespoon parsley, basil, 1 teaspoon salt, 1 tablespoon parsley, basil, 1 teaspoon salt, tomatoes and tomato paste; simmer uncovered 30 minutes or until thick, stirring occasionally.

Cook noodles according to package directions; drain.

Combine cottage cheese, eggs, 1/2 teaspoon salt, pepper, 2 tablespoons parsley and Parmesan cheese, mixing well.

Spread about 1/2 cup meat sauce in a greased 13"x9"x2" baking dish. Layer half each of the noodles, cottage cheese mixture, Mozzarella cheese and meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes.