Lasagna recipe

Lasagna

· 1 lb. sausage and/or ground beef

· 1 clove garlic

· 1 tbs. whole basil

· 1 ½ tsp salt

· 1 – 1 lb can of tomato sauce (2 cups)

· 12 oz tomato paste

· 10 oz lasagna noodles (I use 4 per layer for a total of 8)

· 3 cups cottage cheese (small curd, 1 large container = 3 cups)

· ½ cup grated Parmesan cheese

· 2 tbsp. parsley flakes

· 2 beaten eggs

· 1 tsp salt

· ½ tsp pepper

· 1 lb Mozzarella cheese

Oven 375 degrees

Brown meat; drain off fat. Add next 5 ingredients. Simmer uncovered 30 minutes stirring occasionally. Cook noodles as directed on box. Mix next 6 ingredients.

Layer 9x13 inch pan – first, ½ noodles, then ½ cottage cheese mixture, then ½ meat, then ½ Mozzarella cheese. Repeat layers.

Bake for 30 minutes. Let stand for 10 minutes before cutting.

You can assemble early (up to 24 hours) and refrigerate. Allow 15 mins or longer in oven if you have refrigerated the lasagna. Freezes well for future use.