1 lb. ground beef or sausage
1 clove minced garlic
1 tbsp. parsley flakes
1 tsp. basil
1 1/2 tsp. sea salt
1 lb. can tomatoes
2 (6 oz.) cans tomato paste
About 8 oz. lasagna noodles, cooked in boiling salted water until tender, drain & rinse in cold water
2 beaten eggs
3 c. cream style cottage cheese
2 tsp. sea salt
2 tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin

Brown meat slowly, spoon off fat and add next 6 ingredients. Simmer uncovered until sauce is thick -- 45 minutes or 1 hour, stirring constantly. Combine cottage cheese with eggs and other seasonings, including Parmesan cheese.

Place half the noodles in a 9 x 13 x 2 inch baking dish. Spread half the cottage cheese mixture over. Add 1/2 Mozzarella cheese and half the meat sauce. Repeat layers. Bake at 375 degrees for about 30 minutes. Let stand 15 minutes before cutting so filling will set well. Makes 12 servings.