1 1/2 lbs. ground beef
1 clove garlic, minced (optional)
1 1/2 tsp. salt
1 (1 lb.) can tomatoes
2 (6 oz.) cans tomato paste
6 lasagne noodles
3 c. creamy cottage cheese
1/2 c. grated Parmesan or Romano cheese
2 tbsp. parsley flakes
2 beaten eggs
1 lb. Mozzarella cheese, shredded

Brown meat slowly; spoon off excess fat. Add garlic, 1 1/2 teaspoons salt, tomatoes and tomato paste; simmer uncovered for 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salted water until tender; drain and rinse. Combine cottage cheese, Parmesan or Romano cheese, parsley, eggs, 2 teaspoon of salt and pepper. Place half the noodles in a 13x9x2 inch baking dish; spread with half the cottage cheese mixture, next spread with half the Mozzarella and half the meat sauce. Repeat layers. Bake 375 degree oven for about 30 minutes. Let stand 10 to 15 minutes before serving.