1 lb. ground beef
1 tbsp. parsley flakes
1 clove garlic or 1/4 tsp. powder
1 tbsp. basil
1 1/2 tsp. salt
10 oz. lasagne noodles
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
2 beaten eggs
2 c. cottage cheese
1/2 tsp. pepper
2 tsp. salt
1/2 c. grated Parmesan
2 tbsp. parsley flakes
1 lb. mozzarella, sliced thin

Brown meat slowly, spoon off fat, add garlic, parsley, basil, salt, tomatoes and tomato paste. Simmer uncovered 30 minutes. Stir occasionally. Cook noodles in boiling salted water. Drain and rinse in cold water.

In blender or bowl, combine cottage cheese, eggs and seasonings. Mix well. Place half the noodles in 13 x 9 x 2 inch baking dish. Spread half cottage cheese mixture. Add half mozzarella and 1/2 meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes. Let stand 10-15 minutes. 12 servings. Freezes well.