1 lb. Italian sausage
1 clove minced garlic (or equivalent amount garlic powder)
1 tbsp. whole basil
1.5 tsp. salt
1 (1 lb.) can tomatoes
12 oz. tomato paste
10 oz. lasagne or wide noodles
3 c. creamy cottage cheese (mixed with Ricotta is even better)
1/2 c. grated Parmesan or Romano cheese
2 tbsp. parsley flakes
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper
1 lb. thinly sliced Mozzarella cheese

Brown meat slowly; spoon off excess fat. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. (Mixture is less likely to burn in oven than on stove top.)

Cook noodles as directed until tender; drain; rinse.

Combine remaining ingredients, except Mozzarella cheese.

Place half of the noodles in a 13"x9"x2" baking dish; spread with half the cottage cheese filling; add half the Mozzarella cheese and half the meat sauce. Repeat the layers.

Bake at 375 degrees for about 30 minutes. Let stand 10 minutes. Cut into squares and serve. If you like extra Mozzarella cheese, add slices to top 5 to 10 minutes before removing from oven.