1 lb. ground beef
1/8 tsp. garlic chips
1 tbsp. parsley flakes
1 tbsp. sweet basil
1 1/2 tsp. salt
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
1 (10 oz.) pkg. lasagne noodles
3 c. cottage cheese (sm. curd)
2 eggs, beaten
2 tsp. salt
1/2 tsp. pepper
2 tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese

Brown meat slowly. Spoon off excess fat. Add next 6 ingredients to meat. Simmer, uncovered until thick, 45 minutes to 60 minutes, stirring occasionally. Cook noodles in boiling salted water until tender; drain; rinse in cold water.

Meanwhile, combine cottage cheese with the next five ingredients. Place half the noodles in 13"x9" baking dish. Spread half of the cottage cheese mixture over; add half of the Mozzarella cheese and half of the meat mix. Repeat layers.

Bake at 375 degrees for 30 minutes. Let stand 10 minutes before cutting in squares. May be refrigerated or frozen before baking. Adjust baking time accordingly.