1/2 lb. lasagna noodles
2 tbsp. oil
2 cloves minced garlic
1 medium onion, chopped
1 lb. ground meat
2 1/2 tsp. salt
1 can mushroom slices
1/4 tsp. pepper
1/2 tsp. rosemary
1/2 tsp. basil
1 tsp. minced parsley
1/2 tsp. crushed mint leaves
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. marjoram
12 oz. tomato paste
1 1/2 c. hot water
2 eggs, beaten
1 pt. cottage cheese
1/2 lb. Ricotta cheese
1/2 lb. Mozzarella cheese, sliced
1/4 c. grated Parmesan cheese

Cook noodles in salted water about 15 minutes; drain. Spread out on oiled cookie sheet; layer between wax paper and oil. Set aside.

Heat oil in skillet; cook garlic and onion until soft. Add meat and seasonings. Cook until crumbly. Add tomato paste and hot water. Simmer 5 minutes and set aside. Blend beaten eggs and cottage cheese in a bowl.

In baking dish, put a thin layer of meat sauce, a layer of noodles, all of the cottage cheese mixture and a layer of Mozzarella. Continue until ingredients are gone and finish with a final layer of noodles, meat sauce, Mozzarella and topped with Parmesan cheese.

Bake at 350°F for 30 minutes. Let cool 10 minutes before serving.