1 lb. ground beef
1 tbsp. olive oil
1 clove garlic, minced
1 tbsp. parsley
1 tbsp. basil
2 tsp. salt
1 (#2) can tomatoes (15 oz.)
1 (6 oz.) can tomato paste

Brown ground beef and add in all the remaining ingredients and simmer uncovered until thick, about 1 hour. Stir occasionally.

CHEESE MIXTURE:

24 oz. lg curd, cream style cottage cheese
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 tbsp. parsley
1/2 c. grated Parmesan cheese

Mix all together and set aside.

NOODLES: Cook 1 (10 ounce) package wide lasagna noodles in boiling salt water until tender. Drain then put noodles in cold water.

Combine have 1 pound Mozzarella cheese, sliced very thin. Place half of the noodles in a lasagna pan or a 13 x 9 x 2 inch baking dish. Spread half the cheese mixture over the noodles. Then place half of the sliced Mozzarella and then half of the meat mixture. Repeat the layers. Beat at 400 degrees or until bubbles appear in middle. Remove from oven and let stand a minute or two before serving.

This dish may be made a day before and reheated which is better. You may freeze this too.