1 lb. ground beef
1 lg. onion, chopped
3 tbsp. olive oil
2 (6 oz.) cans tomato paste
1 tsp. garlic salt
1 tbsp. minced parsley
Dash of marjoram
Pinch of oregano and basil
1 tbsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. black pepper
2 1/2 c. water
2 eggs
1 lb. cottage cheese or Ricotta cheese
1 (1 lb.) pkg. Italian-style lasagna noodles
1 c. grated Parmesan cheese

Saute' beef and onion in 2 tablespoons olive oil. Add tomato paste, seasonings and water. Simmer at least 25 minutes or longer. Beat eggs slightly; add cottage cheese. Boil lasagna in 4 quarts of rapidly boiling water with salt for 12 minutes. When cooking time is up, add olive oil to water to prevent sticking, stir.

Drain noodles; let cool. In a large shallow greased baking dish; spread several spoons of sauce. Alternate lasagna, sauce, egg mixture and Parmesan cheese, ending with sauce and Parmesan cheese. Bake 20-25 minutes at 350 degrees. Cut into squares and serve. Yield: 6-8 servings.