1/2 lb. lasagne noodles
2 tbsp. Wesson oil
2 cloves garlic (minced)
1 med. onion, chopped
1 lb. Italian sausage, bulk
2 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary or basil
1 tbsp. minced parsley
2 (6 oz.) cans Hunts tomato paste
1 1/2 c. hot water
2 eggs (beaten)
1 pt. cottage cheese (sm. curd) or 1/2 lb. Ricotta cheese
1/2 lb. Mozzarella cheese (sliced)
1/4 c. grated Parmesan cheese

Cook noodles in salted water about 15 minutes. Drain. Heat Wesson Oil in skillet, add garlic and onion and cook until soft. Add sausage and seasonings and cook until crumbly. Add tomato paste and hot water. Simmer 5 minutes. Set aside.

Blend beaten eggs with cottage cheese in a bowl. In a 9 x 13 x 2 inch baking dish put a thin layer of the meat sauce, half the noodles, all of the cottage cheese/egg mixture and half the Mozzarella cheese. Repeat with the remaining meat sauce, rest of the noodles and the Mozzarella cheese. Sprinkle with Parmesan cheese. Bake in moderate oven (350 degrees) for 30 minutes. Let cool 10 minutes before serving. Makes 8 servings.