1/2 c. chopped onion
1 c. chopped celery
1 clove garlic, crushed
1/2 lb. ground round steak
1 can (1 lb. 12 oz.) Italian plum tomatoes
1 can (6 oz.) tomato paste
1/4 c. chopped parsley
2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 tsp. salt
6 lasagna noodles
1 1/2 c. dry cottage cheese
1 egg
1/2 pkg. (8 oz.) mozzarella cheese, cut in 6 slices
1 tbsp. grated Parmesan cheese
Paprika

1. In large skillet, combine 1/2 cup water, onion, celery and garlic. Cook over medium heat until vegetables are tender and water has evaporated (10 minutes).

2. Add ground steak and saute until browned. Stir in tomatoes, tomato paste, parsley, oregano, basil and salt.

3. Bring to boil; reduce heat and simmer uncovered and stirring occasionally. (20 minutes.)

4. Meanwhile, cook noodles as package label directs. Also combine cottage cheese and egg in a small bowl; stir until well blended.

5. Preheat oven to 350 degrees.

6. Place noodles in bottom of lightly greased 10 x 6 x 2 inch baking dish. Top with half of cheese mixture, then sprinkle with Parmesan and paprika.

7. Bake uncovered 30 minutes or until very hot and golden brown. Let lasagna stand 10 minutes before serving. Makes 6 servings.