2 tbsp. vegetable oil
1 clove garlic, minced
1 med. onion, chopped
2 (6 oz. each) cans tomato paste
3 c. hot water
1/2 lb. lasagna noodles, cooked and drained
12 oz. carton, sm. curd cottage cheese
1/2 lb. Mozzarella cheese
2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. rosemary
1 lb. ground chuck

Combine onion, garlic and oil in a large skillet and cook until onion begins to brown. Remove from heat. Brown ground chuck in another skillet, drain off excess fat. Add ground chuck to onion and garlic mixture; then add the tomato paste, hot water, salt, pepper and rosemary. Stir until well blended. Simmer for 30 minutes, stirring occasionally to keep from sticking.

Meanwhile, cook noodles according to package directions. When all ingredients are finished cooking, start layering in a 13 x 9 inch pan: sauce, noodles, cottage cheese, sauce and Mozzarella cheese, until all noodles are used (about 3 or 4 layers), ending with Mozzarella cheese. Bake in 350 degree oven for 30 minutes. Let cool from 10 to 15 minutes (so the lasagna won't be runny) before serving.