1 lb. ground beef
2 garlic cloves
1 can (6 oz.) tomato paste
1 can (1 lb. 12 oz.) tomatoes or 3 c.
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. oregano
8 oz. lasagna noodles, boiled according to packet instructions (take off 1 minute from their time).
8 oz. Mozzarella cheese, coarsely grated
1 (8 oz.) carton cottage cheese

Preheat oven to 375 degrees. Brown meat in skillet, add crushed garlic towards the end, drain off grease. Add tomatoes, paste and canned and seasonings. Simmer 20 minutes.

In an oblong baking dish: layer lasagna, then cheese, then cottage cheese, then meat/tomatoes, finishing with a cheese layer. Bake for 20 to 30 minutes, until cheese on top has melted and browned slightly.

An Italian friend of the family maintains that the Lasagna should all be individually dried on clean cloths, (which then need to be laundered again! I say just work fast, & don't tell Diana, even she can't tell the difference.

Serve with quick garlic bread: just slice a baguette lengthwise, butter it, sprinkle with onion and garlic powder, wrap in foil and heat in the oven on a lower shelf. A low calorie green salad goes well with this terrific dish. Serves 4 hungry people.