|Bulk italian sausage/Bulk pork sausage/ground beef||1 Pound|
|Garlic||1 Clove (5 gm), minced|
|Snipped parsley||1 Tablespoon|
|Dried basil/1/4 cup snipped fresh basil||1 Tablespoon, crushed|
|Canned tomatoes||14 1⁄2 Ounce, undrained and cut up (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Tomato paste||6 Ounce (1 Can)|
|Dried lasagna noodles||10|
|Cream style cottage cheese||24 Ounce (Two 12 Ounce Cartons, 3 Cups)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
1. tablespoon parsley, the 1 tablespoon basil, undrained tomatoes, tomato sauce, and tomato paste to meat. Bring just to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or till thickened, stirring occasionally.
2. Meanwhile, cook noodles according to package directions; drain. Rinse with cold water. Drain the noodles well. In a medium mixing bowl stir together the cottage cheese, eggs, Parmesan cheese, 2 tablespoons parsley, and pepper.
3. Arrange half the noodles in a 3-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 baking dish loosely with foil.
4. Bake in a 375° oven about 30 minutes or till heated through. Let stand 10 to 15 minutes before serving. If desired, sprinkle with additional Parmesan and garnish with basil leaves. Cut in squares to serve.