Lasagna

• 1 1/2 lb. ground beef
• 1 clove garlic, minced
• 1 Tbsp. parsley flakes
• 1 tsp. oregano
• 6 oz. tomato paste
• 1 Tbsp. oil
• 1 Tbsp. basil
• 2 Tbsp. salt
• 2 1/2 c. canned whole tomatoes
• 24 oz. cottage cheese
• 2 tsp. salt
• 1/2 c. Parmesan cheese
• 1/2 tsp. pepper
• 2 beaten eggs
• 2 Tbsp. parsley flakes
• 10 lasagna noodles
• 1/2 lb. Velveeta
• 1/2 lb. Mozzarella

1. Brown the beef in oil. Drain.
2. Add the garlic, parsley, oregano, tomato paste, basil, salt and tomatoes.
3. Simmer until thick.
4. In a bowl, mix the cottage cheese, salt, Parmesan cheese, pepper, eggs and parsley flakes.
5. Cook the lasagna noodles. Slice the Velveeta and Mozzarella. In a 9 x 13-inch pan, alternate layers, starting with noodles, cottage cheese, meat and cheeses. Make 2 layers.
6. Bake at 375u0b0 for 45 minutes.

ground beef, clove garlic, parsley flakes, oregano, tomato paste, oil, basil, salt, tomatoes, cottage cheese, salt, parmesan cheese, pepper, eggs, parsley flakes, lasagna noodles, velveeta, mozzarella

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538187 (may not work)