1 lb. beef
1 lb. tofu
1 chopped onion
1 clove garlic
Tomatoes, homecanned or whole canned tomato sauce
2 tbsp. parsley flakes
2 tbsp. sugar
1 tsp. salt
1 tsp. oregano
Lasagne noodles
3/4 lb. mozzarella cheese
2 eggs
1/2 c. Parmesan cheese fresh

Cook beef, strain grease. Saute onion and garlic; add tomatoes, sauce, etc., parsley, sugar, 1 teaspoon salt and basil. Heat to boiling, simmer uncovered 1 hour or until the consistency of spaghetti sauce.

Mix cottage cheese, Parmesan cheese (1/2 cup), tofu which has been squished to separate, 1 tablespoon parsley flakes, 1 1/2 teaspoon salt and the oregano. Reserve 1/2 cup of sauce for the top, then layer the cooked noodles, sauce, cheese mixture, layer until all is gone, usually takes 3 layers, then spread remaining meat and put some of the Parmesan cheese on top. Bake uncovered 45 minutes, let stand 15 minutes after removing from oven.