1 (6 oz.) carton cottage cheese
1 egg, slightly beaten
1 c. Parmesan cheese
Spaghetti sauce (recipe follows)
12 oz. thin spaghetti, cooked tender
8 oz. mozzarella cheese, grated

In bowl stir together cottage cheese, egg and 3/4 cup of the Parmesan cheese.

In 10 x 15 inch glass baking dish, layer half the spaghetti and sauce, 1/2 of the cottage cheese mixture, 1/3 of the mozzarella cheese. Repeat once, topping with remaining mozzarella cheese and Parmesan cheese. Bake 30 minutes at 350 degrees until bubbly.

MEATLESS SAUCE:

1 lg. green pepper, diced
1 lg. white onion, chopped
8 oz. fresh mushrooms, sliced
1 tsp. basil leaves
1 tsp. parsley
1 tsp. oregano
1/2 c. water
Salt & pepper to taste
1 (15 oz.) can tomato sauce
1 (16 oz.) can tomatoes
Bay leaf

In large skillet, combine first 6 ingredients with 1/2 cup water. Cover and cook over low heat until onion is clear, pepper and mushrooms cooked.

In blender container place canned tomatoes. Blend, covered on high speed until chopped fine. Add tomatoes, tomato sauce, 1/2 cup water, salt, pepper and bay leaf to onion and mushroom mixture. Cover and simmer slowly, stirring occasionally for 45 minutes. Yield 6 cups.