Lasagna by Marie Berg

1 lb. sausage or hamburger              2 eggs

1clove garlic, minced                        3 c. cottage cheese

1 Tbsp. basil                                    1/2 c. Parmesan cheese

1 tsp. salt                                         2 Tbsp. parsley flakes

1 (1 lb.) cans tomatoes                       1 tsp. salt

2 (6 oz.) cans tomato paste               1/2 tsp. pepper

10 oz. lasagna noodles                      1 lb. mozzarella cheese, grated

Brown meat; drain grease.  Add garlic, basil, salt, tomatoes, and tomato paste to meat, plus 1/2-cup water.  Cover and simmer 15 minutes, stirring often.  Cook noodles in boiling water until tender; drain and rinse.  In another bowl, beat eggs and add cottage cheese, Parmesan cheese, parsley, salt, and pepper.  Layer half the noodles in a 13X9 inch pan.  Spread half the cottage cheese mixture on noodles, then meat mixture and then sprinkle half the cheese on top.  Repeat.  Bake at 375 degrees for 30 minutes.  (You can use 2 (8X8X2 inch) pans instead of a large pan and freeze for later use.  This can be made the day before serving and stored in the fridge until baked, and it also freezes well.)

 Marie Berg
Eastdell  Ward