9 uncooked lasagne noodles

MEAT SAUCE:

1 lb. bulk Italian sausage or ground beef
1/2 c. chopped onion
16 oz. can tomatoes, undrained, chopped
2 (6 oz.) cans tomato paste
1 c. water
2 tsp. basil leaves
1 garlic clove, minced

CHEESE MIXTURE:

12 oz. carton (1 1/2 cups) creamed cottage cheese
1/2 c. grated Parmesan cheese
1 tbsp. chopped fresh parsley
1/4 to 1/2 tsp. pepper
2 eggs, beaten
12 oz. sliced or 3 c. shredded Mozzarella cheese

Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.

In large saucepan or Dutch oven, brown sausage and onion; drain. Add remaining meat sauce ingredients. Simmer 30 minutes, stirring occasionally. In small bowl, combine all cheese mixture ingredients; stir until well blended.

Heat oven to 350 degrees. In ungreasd 13 x 9 inch (3 quart) baking dish, layer 1/3 of noodles, 1/3 of meat sauce, 1/3 of cheese mixture and 1/3 of Mozzarella cheese; repeat layers ending with Mozzarella on top. Bake at 350 degrees for 30 to 35 minutes. Let stand 10 to 15 minutes before serving. 8 servings.