1 1/2 lbs. ground beef (round preferred)
1 1/2 or 2 cloves garlic
1 tbsp. parsley flakes
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. sweet basil leaves
1/2 tsp. dried oregano leaves
1 96 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1/4 c. water

STEP 2:
16 oz. container cottage cheese
1 egg, slightly beaten
1 tbsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1/4 lb. shredded Mozzarella cheese

STEP 3:
9 or 10 lasagna noodles
3/4 lb. Mozzarella cheese, shredded
1/2 c. grated Parmesan cheese

Step 1: Brown beef in oil (1 tablespoon), then add next 9 ingredients and simmer 15 minutes; set aside.

Step 2: In bowl, combine these 6 ingredients and set aside.

Step 3: Cook noodles; rinse and drain (do not overcook, 15 minutes is about right); set aside.

Now start completing the lasagna - using a square oven dish (11 3/4 x 7 1/2 x 1 3/4 inch); spread just barely enough of the meat mixture of step 1 to cover bottom of dish. Then put a layer of noodles, then a layer of the cheese mixture of step 2, then sprinkle an even layer of the 3/4 pound of Mozzarella cheese from step 3, then sprinkle an even layer of the grated Parmesan cheese.

Now repeat process as before, ending with a meat layer on top. There will be 2 layers, only there will be three of meat mixture, counting the top layer.

Bake at 375 degrees, covered, for 25 minutes, then uncover and cook another 5 minutes. Remove from oven and let stand for 5 minutes to set before serving.

There will be enough leftover goodies to make a pan 8 x 8 inch. This one I put in the freezer for later.