1 lb. lasagna noodles
1 lb. Mozzarella cheese

SAUCE:

4 cloves garlic, minced
1/2 c. salad oil
2 (16 oz.) cans tomatoes
3 tomato paste cans water
2 tbsp. sugar
1 tsp. pepper
2 tsp. Italian seasoning
1/2 tsp. onion powder
2 sm. onions, chopped
1 lb. lean ground meat
2 (6 oz.) cans tomato paste
1/2 c. Parmesan or Romano cheese
2 tsp. salt
2 tbsp. dried sweet pepper flakes
1/2 tsp. garlic powder

CHEESE FILLING:

3-4 c. cottage cheese
1 tsp. salt
1/2 c. Parmesan or Romano cheese
2 eggs (or egg substitute), well beaten
1/2 tsp. pepper
Parsley

Saute garlic and onion in oil until tender (be careful not to burn garlic). Add meat and cook until all pink is gone. Drain off fat. Add remaining ingredients and simmer for approximately 1 hour. (Longer simmering may be necessary since mixture should not be too runny.) Combine filling ingredients. Cook lasagna noodles in boiling water that has been salted and oiled. Cook until tender. DO NOT OVER COOK. When done, remove noodles gently and spread on clean dish towel wrung out in cold water. (Noodles will be easier to handle this way.)

TO ASSEMBLE: In a greased, 3 quart casserole, place sauce, enough of the noodles to make a layer, half the cheese filling, half of the Mozzarella, sauce and then repeat another layer. Bake at 375 degrees for 40 to 45 minutes. Let stand 10 to 15 minutes to set layers before cutting. This will make at least a small casserole, in addition to the larger one. The sauce can be doubled and used over spaghetti, too.

Large casserole serves 12. If desired, fill 3 smaller casseroles and freeze.