1 lb. sausage or ground beef
1 clove garlic, minced
1 tbsp. parsley flakes
1 tbsp. basil or less to taste
1 1/2 tsp. salt
2 c. home canned tomatoes or 1 (16 oz.) can
2 (6 oz.) cans tomato paste
1 (10 oz.) pkg. lasagna or wide noodles
3 c. cream style cottage cheese
1 c. dairy sour cream (1/2 pt.)
2 eggs, beaten
2 tbsp. parsley flakes
2 tbsp. salt
1/2 tsp. pepper
1/2 c. grated Parmesan cheese
1 lb. Mozzarella or American cheese, sliced very thin

Brown meat slowly. Spoon off excess fat. Add garlic, the 1 tablespoon parsley flakes, basil the 1 1/2 teaspoon salt, tomatoes, and tomato paste. Simmer uncovered until sauce is thick, stirring occasionally. Cook noodles in boiling salted water until tender. Drain noodles, rinse in cold water.

Meanwhile, combine cottage cheese, sour cream, beaten eggs, the 2 tablespoons parsley flakes, 2 teaspoon salt and 1/2 teaspoon pepper. Stir in grated Parmesan cheese.

Place half the cooked noodles in a 13 x 9 x 2 inch dish; spread with 1/3 of the cottage cheese mixture. Top with half of the Mozzarella cheese and 1/2 of the meat sauce. Repeat layers.

Bake at 375 degrees for 30 minutes. Let stand 15 minutes before cutting into square to serve. Serves 12.