1 lb. Italian sausage or ground beef (or mixture or both)
1 clove garlic, minced
1 tbsp. chopped parsley
1 tbsp. basil
1 1/2 tsp. salt
1 (1 lb.) can (2 c.) tomatoes
2 (6 oz.) cans (1 1/3 c.) tomato paste
1 (10 oz.) pkg. lasagna noodles
2 (12 oz.) cartons (3 c.) lg. curd cream style cottage cheese
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper
2 tbsp. chopped parsley
1/2 c. grated Parmesan cheese
1 lb. mozzarella cheese, sliced thin

Brown meat slowly; spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered until thick, about 30 minutes, stirring occasionally.

Cook noodles in boiling salted water until tender; drain; rinse in cold water. Combine cottage cheese with next 5 ingredients.

Place half the noodles in 13 x 9 x 2 inch baking dish; spread half the cottage cheese mixture over; add half the mozzarella cheese and half the meat mixture. Repeat layers. Bake at 375 degrees for 30 minutes. Let stand 15 minutes. Makes 12 servings.