1 pkg. lasagne noodles
1 lb. ground beef
1 tbsp. olive or vegetable oil
1/2 clove garlic, minced
1 med. onion, finely chopped
1/4 tsp sweet basil
2 - 6 oz. cans tomato paste
4 - 6 oz. cans water
salt & pepper

Option 1:

1 lb. Ricotta cheese
1 tbsp. finely chopped parsley
2 eggs
1 lb. grated Mozarella cheese

Option 2:

2 - 12 oz. small curd cottage cheese
1 tbsp. finely chopped parsley
1 lb. grated Mozzarella cheese

Cook lasagne according to basic cooking directions on back of package.

In a large skillet, brown ground beef in the oil. Add garlic, onion, sweet basil, tomato paste, water, and salt and pepper to taste. Simmer about an hour, stirring occasionally.

Option 1: Beat together (medium speed) Ricotta cheese, parsley and eggs.

Option 2: Mix together with spoon cartons small curd cottage cheese, finely chopped parsley and grated Mozzarella cheese.

Lightly grease a large baking dish and spoon in enough meat sauce to cover the bottom; top with strips of cooked Lasagne; spread with part of the cheese filling. Repeat layers, ending with meat sauce. If desired, sprinkle with 1/2 C. Parmesan cheese.

Bake at 350°F for 30 minutes; let stand 5 to 10 minutes to set layers. Cut into 3-inch squares.

Can be prepared the day before and refrigerated; when ready to use, let stand at room temperature about 1 hour, then bake 1 hour at 350°F.