Lasagna

1 lb. bulk Italian sausage, bulk pork sausage, or ground beef

1 clove garlic, minced

1 Tbsp. snipped parsley

1 Tbsp. dried basil, crushed, or 1/4 cup snipped fresh basil

1 14 1/2 oz. can tomatoes, cut up

1 8 oz. can tomato sauce

1 6 oz. can tomato paste

10 oz. lasagna noodles (about 10 noodles)

2 12 0z. cartons (3 cups) cream style cottage cheese

2 beaten eggs

1/3 to 1/2 tsp. pepper

2 Tbsp snipped parsley

1/2 cup grated Parmesan cheese

8 oz shredded mozzarella cheese

Grated Parmesan cheese (optional )

Fresh Basil leaves ( optional)

In a large saucepan cook meat till brown; /drain fat. Add garlic, the 1 tablespoon parsley, the 1 tablespoon basil, un-drained tomatoes, tomato sauce and tomato paste to meat. Bring to just to boiling ; reduce heat, Simmer, uncovered, for 10 to 15 minutes or till thickened, stirring occasionally. Meanwhile, cook noodles according to package directions; drain, rinse in cold water. Drain the noodles well. In bowl combine cottage cheese, eggs, pepper, remaining parsley and the 1/2 cup Parmesan cheese.

Arrange half the noodles in a three quart rectangular baking dish/ Spread with half the cottage cheese mixture. Sprinkle with half the mozzarella cheese. Spoon half the meat mixture over all. Repeat layers. Cover dish loosely with foil.

Bake in a 375 degree oven for 30 minutes or till heated through. Let stand 10 to 15 minutes before serving. If desired, sprinkle with addition Parmesan cheese and garnish with fresh basil leaves. Cut in squares to serve. Makes 12 main dish servings.