8 oz. lasagna noodles
1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
2 (6 oz. each) cans tomato paste
1 1/2 cups water
1 tbsp. minced parsley
2 tsp. salt
1/2 tsp. basil or rosemary
8 oz. ricotta or cottage cheese
2 eggs, beaten
3/4 lb. Mozzarella cheese, sliced
1/4 cup grated Parmesan cheese

Cook noodles according to package directions; drain. In skillet, brown ground beef with onion and garlic; pour off fat. Stir in tomato paste, water, parsley, salt and basil; simmer 10 minutes. Meanwhile blend ricotta and eggs. In 13 x 9 x 2-inch baking dish spread thin layer of meat sauce; top with half noodles, all the ricotta mixture and half Mozzarella. Cover Mozzarella with half remaining meat sauce and all remaining noodles. Top with remaining meat sauce and Mozzarella. Sprinkle with Parmesan.

Bake at 350°F for 30 minutes. Let stand 10 minutes before cutting.

Makes 8 servings.

Submitted by: Herb Kendall