1 lg. bottle Gallo red rose wine
1 to 2 lb. Italian sausage (or 1 to 2 lb. ground meat)
1 clove garlic, minced
1 sm. to med. onion, chopped fine
1/2 tsp. Italian seasoning (optional)
1 tsp. salt
1 (16 oz.) can tomatoes, undrained
2 (6 oz.) cans tomato paste
1 (16 oz.) pkg. lasagne noodles
2 eggs de chicken
1 (24 oz.) carton cottage cheese
1/2 c. grated Parmesan cheese
2 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 lb. Mozzarella cheese slices

Pour glass of wine. Take a sip. Brown meat in skillet. Add garlic, onion and Italian seasonings while browning. Drain fat. On low heat, add salt, tomatoes and tomato paste. Stir into a smooth consistency. Simmer covered for 30 minutes. Turn off heat. Leave covered. (Oral sampling at this point is not only recommended, it is unavoidable; and sets up the taste buds for the second glass of wine which is now due.)

Prepare noodles according to package directions. A tablespoon of oil in water will prevent sticking, drain noodles and set aside. Beat eggs. Add cottage cheese, Parmesan cheese, parsley, salt and pepper. Stir together with fork. Set aside. Grease 9x13x2 inch baking dish. Noodles should fit this dish perfectly. If not available, cut noodles to fit whatever is handy. Pour another glass of wine (optional).

Layer bottom of baking dish with noodles, making sure to overlap them. Up to half of the noodles may be used. Spread half of the cheese mixture on noodles, layer half of the Mozzarella and spread half of meat sauce. Repeat, using remaining ingredients. Dish can be refrigerated or frozen until ready to use, if desired. Bake at 375 degrees for 30 minutes. If previously refrigerated, bake for 45 minutes. Set the table and pour the wine.