2 3/4 lb. ground beef
2 cloves garlic, minced
2 (15 oz.) cans tomato sauce
4 tbsp. sugar
2 tsp. basil leaves
1 c. grated Parmesan cheese
3 tsp. salt
2 (8 oz.) pkg. lasagna noodles, cooked and well drained
1 1/2 lb. mozzarella cheese, grated
1 1/2 c. chopped onion
2 (15 oz.) cans tomatoes
4 tbsp. parsley flakes
2 tsp. salt
4 (12 oz.) creamed cottage cheese
2 tbsp. parsley flakes
2 tsp. oregano leaves
1 c. Parmesan cheese

Cook and stir ground beef, onion and garlic in large pan until meat is brown and onion is tender. Drain off all the fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 4 tablespoons parsley flakes, the sugar, 2 teaspoons salt and the basil. Heat to boiling, stirring constantly. Reduce heat; simmer uncovered 1 hour or until consistency of spaghetti sauce. Reserve 2 cups sauce for top layer.

Heat oven to 350 degrees. Mix cottage cheese, 1 cup Parmesan cheese, 2 tablespoons parsley flakes, 3 teaspoons salt and the oregano. In 2 (9 x 13 x 2 inch) ungreased pans, layer noodles, meat sauce, mozzarella cheese and cottage cheese mixture. Repeat 3 times. Spread reserved sauce over top. Sprinkle with 1 cup Parmesan cheese. (If desired, lasagna can be covered and refrigerated for several hours at this point.) Bake 45 minutes uncovered (add 10 to 15 minutes if it has been in refrigerator). Let stand 15 minutes for easier cutting. Makes 24 (3 inch) squares.