Lasagna

1 1/2 Pound Ground Beef
1 teaspoon Garlic Powder
1 1/2 teaspoons Salt
1 Tablespoon Parsley
1 Tablespoon Basil
1 Can Tomato Sauce (15/16 oz.)
1 Can Tomato Paste (6 oz)

6 Lasagna Noodles (cooked)

24 Ounce Carton Small Curd Cottage Cheese
2 Beaten Eggs
1/2 teaspoon Black Pepper
2 Tablespoons Oregano
1/2 Cup Parmesan Cheese

1 Pound Mozzarella Cheese, grated (divided in half)

Start frying the ground beef and put the water on for the lasagna noodles. Cook the noodles as the package directs with a bit of oil in the water. When the ground beef is browned, add the garlic powder, salt, parsley, basil, tomato sauce and paste. Mix well. Simmer. While the meat sauce is simmering put the cottage cheese into a medium size bowl. Add the eggs, pepper, oregano, and parmesan cheese. Mix well.

First layer:
Spread HALF the meat sauce into a 9 by 13 baking dish....then lay three of the noodles on top of the sauce, trying to cover the pan. Noodles will be hot, use tongs. Spread HALF of the cottage cheese mixture on top of the noodles. Sprinkle HALF the mozzarella cheese on top of the cottage cheese.

Second layer:
Begin this time with the NOODLES, placing them on top of the mozzarella cheese. Then spread the remaining cottage cheese mixture on top of the noodles. Sprinkle the rest of the mozzarella cheese on top of the cottage cheese mix and end with the other half of the meat sauce.

Bake at 375 degrees for 30 minutes. Let set 15 minutes before cutting so it won't be runny. This recipe freezes nicely, so why not make two and freeze one. Freeze in greased 9 by 13 pan and pop out to wrap in foil. Then you can take it out of the foil and put it right back in the same pan. Or line your pan with foil before you start, though I don't recommend this as the foil will stick to the lasagna and it will be hard to get out without getting foil in your food.
From Joyce Hampton