Served as main course. Non-vegetarian dish.

Italian

3 Tablespoon Olive Oil

1 cup Chopped Onion

1 Clove Garlic

1 lb Ground Beef

2 teaspoon Salt

28 oz Tomatoes, canned

8 oz Tomato Sauce

6 oz Tomato Paste

3/4 cup Water

1/2 teaspoon Basil

1/2 teaspoon Oregano

1 teaspoon Sugar

1 Tablespoon Dried Parsley

1 lb Lasagna Noodles

1 lb Cottage Cheese

2 Eggs

1 lb Mozzarella Cheese

1 cup Grated Parmesan

Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5 minutes. Stir in ground beef, cook over medium heat for until browned. Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano, sugar and parsley. Bring to a boil and simmer for 45 minutes. Cook lasagna noodles according to package directions. Add a tablespoon oil while cooking to prevent sticking. Drain, rinse and cool. Blend cottage cheese and egg in bowl. Preheat oven to 375 degrees. Grease a 13 x 9.5 x 3 inch baking pan. Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture mozzarella, finishing with sauce. Sprinkle with Parmesan or Romano cheese. Bake for 35 minutes at 375 degrees F. Let stand for 10 minutes before serving.

Serves: 8

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