1 1/2 lb. ground beef
1 clove garlic, minced
1 tbsp. parsley flakes
1 tbsp. basil
1 1/2 tsp. salt
1 (1 lb.) can tomatoes (2 c.)
2 (6 oz.) cans tomato paste
1 (10 oz.) pkg. lasagna noodles
Pint lg. curd cream style cottage cheese
2 beaten eggs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. mozzarella cheese, sliced very thin

Brown meat slowly; spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered, until thick, 45 minutes to 1 hour, stirring occasionally.

Cook noodles in boiling salted water until tender. Drain, rinse in cold water. Meanwhile, combine cottage cheese with next 5 ingredients.

Place half the noodles in 13 x 9 x 2 inch baking dish; spread half of the cottage cheese mixture over; add half of the mozzarella cheese and half the meat mixture. Repeat layers. Bake in moderate oven (about 375 degrees) for 30 minutes. Let stand 10-15 minutes before serving.