1 1/2 lb. ground chuck
1 clove garlic or 1/8 tsp. garlic powder
1 tbsp. parsley flakes
1 tbsp. basil
1 1/2 tsp. salt
1 lb. can (2 c.) tomatoes (in blender)
2 (6 oz.) cans (1 1/3 c.) tomato paste
8 oz. lasagne noodles (11)
3 c. cream style cottage cheese (in blender)
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese (sliced thin)
1/2 c. chopped onions

Brown meat slowly; when almost brown, add onion; drain off fat. Add next 6 ingredients, simmer uncovered 30 minutes to blend flavors. Stir occasionally, while simmering season more to taste.

Cook noodles in boiling salted water until tender, drain in cold water. Meanwhile combine cottage cheese with eggs, seasoning and Parmesan cheese. Place half the noodles in 13 x 9 x 12 inch baking dish; spread half the cottage cheese mixture; half the Mozzarella cheese and half the meat sauce over the noodles. Repeat layers.

Bake at 375 degrees for 30 minutes. Garnish with triangles of Mozzarella cheese. Let stand 10 to 15 minutes then cut in squares. Filling will set slightly. Serves 12.