6 or 7 strips of (Ronco) lasagna noodles
2 tbsp. olive oil
2 (6 oz.) cans tomato paste (or 1 lg. can sauce plus 1 sm. can paste)
1/2 tsp. salt
3/4 lb. sliced Mozzarella cheese
1 med. onion, minced
1 tsp. parsley
2 c. water
Dash of oregano
Dash of Italian seasoning
1 lb. ground beef
1/2 tsp. pepper
1 clove garlic, chopped
2 eggs
3/4 lb. cottage cheese

Brown ground beef in oil with onion, garlic, and parsley. Add tomato paste, water, salt and pepper, oregano and Italian seasoning. Simmer for about an hour. Add lasagna to lots of boiling water, stir often to prevent sticking, cook about 15 minutes or until tender. Drain, mix eggs and cottage cheese, put a layer of lasagna noodles in bottom of deep baking dish, follow with layers of sauce, Mozzarella, cottage cheese mix. Keep layering until all ingredients are used up. Sprinkle with grated cheese. Bake at 375 degrees for 20 minutes.