1 med. onion, chopped
1/8 tsp. garlic powder
1 tbsp. vegetable oil
2 lbs. ground beef
Salt & pepper
1 tbsp. parsley flakes
2-3 tsp. basil leaves
2 (15 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
10 oz. lasagna
2 (12 oz.) containers creamed cottage cheese
2 eggs
1 c. grated Parmesan cheese
3 (8 oz.) pkgs. Mozzarella cheese, sliced

In heavy bottomed pot or Dutch oven, lightly brown onion sprinkled with garlic powder in oil. Add beef and brown. Add 1 teaspoon salt, dash of pepper and next four ingredients. Bring to a boil and simmer, uncovered 30 to 40 minutes. Add 1 tablespoon salt to 4 quarts rapidly boiling water. Gradually add lasagna so that water continues to boil; cook uncovered, stirring occasionally, 12 to 15 minutes. Drain in colander.

Mix together cottage cheese, eggs, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup Parmesan cheese. Arrange half the lasagna in a greased 13"x9"x2" baking dish. Spread with half the meat sauce. Top with half the Mozzarella slices and half the cottage cheese mixture. Repeat layers and sprinkle with remaining Parmesan cheese. Bake at 375 degrees until bubbling hot. Makes 10 servings. Freezes nicely.