LASAGNA MEAT SAUCE:

Brown 1 pound ground beef and 1/4 chopped onion. Add 2 (6 oz.) cans tomato paste and 2 cups whole tomatoes, cut up. Add a little garlic powder, 1 1/2 teaspoon salt, 1 teaspoon granulated sugar, 1/4 teaspoon nutmeg, 1/2 teaspoon oregano, 1/8 teaspoon pepper, 1/4 teaspoon anise seed, 1 to 4 tablespoon chopped parsley. Add basil.

Simmer 2 to 4 hours. A quick way is to add 1/4 to 1/2 teaspoon baking powder and simmer 1 hour. (Use baking powder ONLY for quick way.) Makes enough sauce and lasagna for two 8-inch square casseroles. Each are enough for 4 people. Can freeze one!

LASAGNA:

1 (10 oz.) pkg. lasagna noodles
2 (12 oz.) cartons (3 c.) lg. curd cream style cottage cheese
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 tbsp. chopped parsley
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin

Cook noodles in boiling water, salted, until tender. Drain; rinse in cold water. Combine cottage cheese with the next 5 ingredients. Place half the noodles in 9x13x2 inch pan. Spread half the cottage cheese mixture over; then add half the Mozzarella cheese and half the meat mixture. Repeat layers. Bake at 350 degrees. Let stand 15 minutes before cutting in squares. Serves 8.