Lasagna

• 1-1/2 lbs Ground Beef
• 2 teaspoons Garlic, minced
• 1 teaspoon Basil
• 1 teaspoon Oregano
• 1-16 oz can Tomatoes Italian Style, diced
• 1-6 oz can Tomato Paste, Italian style
• 10 Lasagna Noodles, wide
• 1-12 oz carton Cottage Cheese
• 1/2 cup Parmesan or Romano Cheese, grated
• 2 teaspoons Parsley Flakes
• 1 Egg, beaten
• 8 oz Mozzarella cheese
• 8 oz Cheddar cheese

1. Preheat oven to 375 degrees.
2. In large pot boil and salt water, cook lasagna noodles until tender. Drain and rinse.
3. Brown ground beef slowly, drain excess fat and return to pan. Add garlic, basil, oregano tomatoes and tomato paste. Simmer uncovered 30 minutes, stirring occasionally.
4. Assemble lasagna in a 9 x 13 pan layering 5 noodles, half of cheese mixture and 1/2 meat sauce; repeat. Top with cheddar and mozzarella cheeses.
5. Bake uncovered for 30 minutes. Remove and let stand for 10 minutes allowing filling to set. Cut into squares.

ground beef, garlic, basil, oregano, tomatoes, tomato, lasagna noodles, cottage cheese, parmesan, parsley flakes, egg, mozzarella cheese, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/lasagna-53008141 (may not work)