3/4 lb. ground beef
1 c. chopped onion
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried oregano
2 tsp. dried basil
1 tbsp. dried parsley
1 (7 1/2 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
9 lasagna noodles
1 beaten egg
2 c. ricotta cheese or cream-style cottage cheese, drained
1/2 c. grated Parmesan cheese
1 (8 oz.) pkg. shredded mozzarella cheese

For meat sauce, in a large saucepan, cook meat, onion, and garlic until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, salt, and pepper. Bring to boil, simmer, and cover. Meanwhile, cook lasagna noodles according to directions. For filling, combine egg, ricotta or cottage cheese, 1/4 c. of Parmesan cheese, and parsley flakes.

Layer 1/2 of cooked noodles in an 8 x 11 inch dish. Spread with 1/2 of the filling, top with 1/2 of the meat sauce, and 1/2 the shredded cheese. Repeat layers. Sprinkle remaining Parmesan cheese.

Bake in 375°F oven for 35- 40 minutes.