2 eggs
1 clove garlic (minced or powdered)
2 (10 1/2 oz.) cans tomato sauce
1/2 lb. Muenster cheese (shredded)
1 lb. cottage cheese
3 or 4 whole matzos
milk
salt and pepper

In medium mixing bowl, beat eggs. Add cottage cheese, salt, pepper, and garlic. Mix well. Wet whole matzos with milk until moistened, not soggy. Pour a little sauce into an 8 x 8 inch baking pan; distribute evenly. Layer the remaining ingredients, alternately matzo, cottage cheese mixture, tomato sauce, Muenster cheese. Repeat, ending with Muenster cheese. Bake at 350 degrees for 45 to 50 minutes. Let lasagna rest for 5 to 10 minutes before cutting. Serves 6.