10 uncooked lasagna noodles
1 lb. bulk Italian sausage
1/2 c. chopped onion
16 oz. can tomatoes, undrained and chopped
2 (6 oz.) cans tomato paste
1 c. water
2 tsp. basil leaves
1 clove garlic, minced

CHEESE MIXTURE:

12 oz. carton cottage cheese
1/2 c. grated Parmesan cheese
1 tbsp. parsley
1/2 tsp. pepper
2 eggs, beaten
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 ungreased 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 30-35 minutes. Let stand 10-15 minutes before serving. Serves 8.