1 lb. sausage or ground chuck
1 clove garlic, minced
1 tbsp. salt
1 lb. can (2 c.) tomatoes
2 (6 oz.) cans (1 1/2 c.) tomato paste

Brown meat slowly; spoon off fat. Add next 5 ingredients. Simmer, uncovered for 30 minutes, stirring occasionally. 3 c. fresh ricotta or creamy cottage cheese 2 tbsp. parsley flakes 2 beaten eggs 1 tsp. salt 1/2 tsp. pepper 1 lb. mozzarella cheese, sliced thinly

Cook noodles in large amount of boiling, salted water until tender. Drain; rinse. Combine rest of ingredients, except mozzarella cheese. Place 1/2 the noodles in 13 x 9 x 2 inch baking dish.

Spread with 1/2 the cottage cheese filling; add 1/2 mozzarella cheese, 1/2 the meat sauce. Repeat layers. Bake at 375 degrees for 30 minutes. Let stand 10 minutes. If assembled early, refrigerate. Allow 15 extra minutes in oven.