STEP 1:

1 lb. lean ground beef
1 clove garlic, minced
1 tbsp. whole basil
1 1/2 tsp. salt
2 c. tomatoes (1 lb. can)
2 (6 oz.) cans tomato paste
1 sm. can tomato sauce

Brown meat slowly and spoon off excess fat. Add next 5 ingredients, simmer uncovered 30 minutes. Stir occasionally.

STEP 2:

10 ounce lasagne noodles, cooked in large amount of boiling water, salted, until tender. Rinse and drain on paper towels. Spread each noodle out separately.

STEP 3:

Combine remaining ingredients except mozzarella cheese.

3 c. (24 oz.) creamy cottage cheese
1/2 c. grated Parmesan cheese
2 tbsp. parsley flakes
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
1 lb. mozzarella cheese, sliced thin or 1 lg. bag of grated mozzarella cheese

STEP 4:

Place 1/2 the noodles in 13 x 9 inch casserole dish; spread with 1/2 cottage cheese filling; add 1/2 mozzarella cheese and 1/2 the meat sauce. Repeat layers. Bake at 375 degrees for about 30 minutes. Let sit 10 minutes before cutting in squares. Serves 12.

If you assemble early and refrigerate casserole, be sure to allow 15 minutes longer in oven.