by | 1 lb ground beef | 3 c. cottage cheese |
| 1 tsp garlic salt | 2 beaten eggs |
| 1 TBL parsley | 1 tsp. salt |
| 1 TBL basil | 1 lb. shredded mozzarella |
| 1 1/2 tsp. salt | 1/2 tsp. pepper |
| 1 16 oz. can diced/crushed tomatoes | 2 TBL parsley |
| 2 6oz. cans tomato paste | 1/2 c. parmesan |
| 1 box lasagna noodles |
Brown meat, drain, add next 6 ingredients. Simmer uncovered for 30 minutes. Stir often. Cook lasagna noodles, drain, rinse in cold water. Lay out noodles on foil or parchment paper to separate. In separate bowl, combine cottage cheese, eggs, seasonings, and parmesan cheese. Place enough scoops of meat sauce to slightly cover base of 13x9x2 inch pan. Place 1/2 noodles in pan, spread with 1/2 cottage cheese mixture, add 1/2 mozzarella, and 1/2 meat sauce. Repeat layer. After final layer, add some shredded mozzarella and parmesan. Bake at 375 degrees for 30 minutes. Let stand for 15 minutes before serving.
