1/2 lb. lasagna noodles
2 tbsp. Wesson oil
Dash of pepper
1 tsp. minced garlic
1 med. onion, chopped
1 tsp. oregano
2 (6 oz.) cans tomato paste
1/4 tsp. fennel seed (optional)
1 pt. cottage cheese
1/4 c. Parmesan
1 lb. hamburger
2 1/2 tsp. salt
1 tbsp. parsley
2 eggs, beaten
1 1/2 c. hot water
1/2 lb. Mozzarella, sliced

Cook noodles in salted water, about 15 minutes. Meanwhile, saute onions in oil until soft. Add beef and seasonings. Cook until crumbly. Add tomato paste and hot water and simmer for 5 minutes. Blend egg and cottage cheese in bowl.

In a 9x13 inch pan, place thin layer of meat, half of noodles, all cottage cheese, half of Mozzarella, meat, remaining noodles and meat. Top with Mozzarella and sprinkle with Parmesan. Bake at 350 degrees for 30 minutes. Cool 10 minutes before serving.

NOTE: Fennel has a licorice-like taste which may not be pleasing to all tastes. For large crowds, I triple this recipe and cook it in my Wilton pan.