1/2 lb. lasagne noodles (cooked according to directions)
2 tbsp. oil
1 clove garlic (minced)
1 med. onion (finely chopped)
1/2 lb. ground beef
1/2 lb. sausage (Italian)
2 1/2 tsp. salt
1 1/4 tsp. pepper
1/4 tsp. rosemary
1 tsp. minced parsley
2 (6 oz.) cans tomato paste
1 1/2 c. hot water
3 eggs, beaten
1 pt. cottage cheese
1/2 lb. Mozzarella cheese
1/4 c. grated Parmesan cheese
1 or 2 sm. cans mushrooms (optional)

1. Heat oil in skillet. Brown meat until crumbly, drain and set aside.

2. Brown the sausage. Be sure they are cut in thin slices. Drain and set aside.

3. In same skillet saute onions and garlic. Add the beef and sausage.

4. Add the seasonings (you may add extras according to taste). Mix well.

5. Add tomato paste and hot water. Simmer for 10 to 15 minutes. Set aside.

6. Blend beaten eggs with cottage cheese in a bowl.

7. In a 9 x 13 x 2 (approximately) pan, put a thin layer of meat/sausage sauce and a layer of noodles and all of the cottage cheese-egg mixture and half of the Mozzarella cheese.

8. Repeat with the remaining meat/sausage sauce and rest of the noodles, and Mozzarella cheese. Sprinkle with Parmesan.

9. Cover with foil.

10. Bake in moderate preheated oven (350 degrees) for 30 minutes. Cool for about 15 minutes, giving it time to set for cutting.

May be prepared ahead of time. Put in refrigerator, covered. Then just pop into oven about 40 minutes before you're ready to eat. Serves 6.

If you have a larger pan, you may wish to use it, since these ingredients may bubble over.