Served as main course. Non-vegetarian dish.

Italian

1 pound Italian Sausage, casing

1 can Tomatoes, whole, cut up, removed and crumbled

1 can Tomato paste, imported

1/2 cup Celery, chopped (6-oz. can)

1/2 cup Carrot, finely chopped

1 teaspoon Salt, optional

1/2 teaspoon Oregano, dried, crushed

10 ounce Lasagna Noodles

Cottage Cheese

1/2 cup Parmesan Cheese, imported

2 Tablespoon Parsley, snipped, freshly grated

2 Eggs, beaten

16 ounce Mozzarella, imported

1/2 cup Onion, chopped thinly sliced

Skillet, cook sausage, onion, celery and carrot until meat is lightly browned. Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the first 1/4 teaspoon pepper. Simmer, uncovered, 30 minutes, stirring occasionally. Cook lasagna according to package; drain well. Combine ricotta, Parmesan, eggs, parsley and remaining pepper. Place half the noodles in a greased 13 1/2 x 8 1/2 x 1 3/4 inch baking dish. Spread with half the cheese filling; add half the mozzarella, and half the meat sauce. Repeat layers. Bake, uncovered, in 375 degree F. oven for 30 minutes. Let stand 10 to 15 minutes before serving. Cut into squares to serve.

Serves: 10

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