|Lean ground beef||1 Pound, browned (2 1/2 Cups)|
|Minced garlic||1 Teaspoon (1 Clove)|
|Parsley flakes||1 Tablespoon|
|Dried basil leaves||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Canned peeled tomatoes||16 Ounce (1 Can, 16 Ounces)|
|Tomato paste||12 Ounce (1 Can)|
|Lasagna||8 Ounce (1 Package)|
|Large curd low fat cottage cheese||24 Ounce (2 Cartons, 12 Ounces Each)|
|Eggs||2 , beaten|
|Parsley flakes||2 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Sliced mozzarella cheese||12 Ounce|
In a large saucepan, mix browned ground beef, garlic, parsley, basil, salt, tomatoes and tomato paste.
Bring to a boil; reduce heat.
Simmer uncovered for 30 minutes, stirring frequently.
Cook noodles according to package directions until al dente (firm to the bite); drain.
Combine cottage cheese, eggs, pepper, parsley flakes and Parmesan cheese.
Grease a 13x9x2-inch baking dish.
Place a layer of noodles in dish, spread half the cottage cheese mixture over noodles, layer with half the mozzarella, top with half the sauce mixture.
Repeat process, topping with noodles and covering with sauce.
Wrap dish with foil and freeze.
To prepare for serving, thaw lasagna.
Bake uncovered in pre-heated 375° degree oven for 30 to 40 minutes.