Becky's Lasagne
- 1 pound ground beef or pork sausage
- 1 tablespoon
- 1 clove garlic, crushed
- 1 tablespoon garlic, crushed
- 1 tablespoon parlsey flakes
- 1 tablespoon basil
- 2 teaspoons salt
- 1 2-pound can tomatoes
- 1 6-ounce can tomato paste
- 1 10-oz pkg lasagne noodles, cooked and rinsed
- 2 12-oz pkgs cottage chees.
- 2 each eggs
- 2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp parsley flakes
- 1/2 Cup parmesan Cheese
- 1 pound mozarella
- In a large skillet, brown the meat. Drain off fat and add olive oil and garlic. Saute briefly; add herbs, salt, tomatoes and tomato paste. Simmer uncovered until thick, about 1 hour.
- Combine cottage cheese, eggs, salt, pepper, parsley flakes, and parmesan cheese. Assemble in a large baking pan in layers of noodles, cheese mixture, meat, mozarella. Finish with meat and mozarella. Bake in an oven until hot and bubbly.
Source: Becky Janke