1 pound bulk pork sausage or ground beef
1/2 cup chopped onion
1 clove garlic, minced
(1 ) 16-ounce can tomatoes, cut up
(1) 8-ounce can tomato sauce
(1) 6-ounce can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon cooking oil
2 eggs
2 & 1/2 cups cream-style cottage cheese ( or ricotta)
3/4 cup grated Parmesan or Romano cheese
2 tablespoons dried parsley flakes
1 pound mozzarella cheese, thinly sliced

Preheat oven 375
Cook meat, onion, and garlic till meat is browned. Drain off fat. Stir in the undrained tomatoes and next 4 ingredients. Cover; simmer 15 minutes, stirring often. Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water. Drain; rinse noodles. Beat eggs; add cottage cheese, 1/2 cup of the Parmesan or Romano, the parsley, 1 teaspoon salt, and 1/2 teaspoon pepper. Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the cottage cheese filling. Add half of the mozzarella cheese and half of the meat sauce. Repeat layers. Sprinkle remaining Parmesan atop.

Bake in a 375 oven for 30 to 35 minutes or till heated through. (Or, assemble early and refrigerate; bake 45 minutes or till hot.) Let stand 10 minutes. Makes 10 servings.


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