1 lb. Italian sausage
1 med. onion, chopped
1 clove garlic, crushed or 1/8 tsp. garlic powder
1 tbsp. dried basil
1/2 tsp. salt
1 (16 oz.) can whole tomatoes with liquid
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 lb. sliced Mozzarella cheese
1 (8 oz.) pkg. lasagne noodles
3 c. (24 oz.) creamy cottage cheese
1/2 c. (3 oz.) grated Parmesan cheese
2 tbsp. parsley flakes
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper

Slowly brown meat and onion. Drain fat. Add seasonings and tomatoes. Simmer uncovered for 30 minutes, stirring occasionally. Meanwhile, cook noodles according to directions. Drain, rinse in cold water and drain again. Preheat oven to 375 degrees.

Combine the cottage cheese, Parmesan cheese, parsley flakes, eggs, salt and pepper. Put half of the noodles in a 9 x 13 inch pan. Spread with half the cottage cheese filling. Top with half the Mozzarella cheese and half the meat mixture. Repeat layers. Bake 30 to 45 minutes. Let stand 10 minutes to firm and cool slightly. Makes 12 servings.