1 lb. ground beef
1/2 c. chopped green pepper
2 med. onions, chopped
1 garlic clove, minced
1 tsp. basil leaves
1/2 tsp. salt
1/2 tsp. oregano leaves
Dash pepper
1 tsp. Worcestershire sauce
1 (16 oz.) can tomatoes, pureed in blender
1 (15 oz.) can tomato sauce
4 oz. can mushroom stems and pieces, drained
8 oz. pkg. lasagna noodles
12 oz. carton creamed cottage cheese
2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

In large saucepan or Dutch oven, brown ground beef, green pepper, onion and garlic; drain excess fat. Add basil, salt, oregano, pepper, Worcestershire sauce, tomatoes, tomato sauce and mushrooms. Simmer covered for 30-45 minutes.

In large deep saucepan cook noodles as directed on package. Heat oven to 350 degrees. In ungreased 13x9-inch pan, layer 1/3 of noodles, 1/3 of meat sauce, 1/2 of cottage cheese and 1/2 of Mozzarella cheese. Repeat layers. On last layer of noodles, spread meat mixture and sprinkle with Parmesan cheese. Bake for 40-45 minutes until hot and bubbly. Let stand for 10 minutes for ease in cutting. Serves 8.