Lasagna

• 1 lb. lean ground beef
• 1 tsp. minced garlic
• 1 Tbsp. parsley flakes
• 1 Tbsp. dried basil leaves
• 1 1/2 tsp. salt
• 1 (16 oz.) can peeled tomatoes
• 1 (12 oz.) can tomato paste
• 1 (8 oz.) pkg. lasagna noodles
• 2 (12 oz.) cartons large-curd, low-fat cottage cheese
• 2 eggs, beaten
• 2 Tbsp. parsley flakes
• 1/2 tsp. pepper
• 1/2 c. grated Parmesan cheese
• 1 (2 oz.) slice Mozzarella cheese

1. In a large saucepan mix browned ground beef, garlic, parsley, basil, salt, tomatoes and tomato paste.
2. Bring to a boil, then reduce heat.
3. Simmer, uncovered, for 30 minutes, stirring frequently.
4. Cook noodles until al dente (firm to the bite); drain.
5. Combine cottage cheese, eggs, pepper, parsley flakes and Parmesan cheese.

lean ground beef, garlic, parsley flakes, basil, salt, tomatoes, tomato paste, lasagna noodles, curd, eggs, parsley flakes, pepper, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=803378 (may not work)