|Lasagna noodles||8 Ounce|
|Ground beef||1 1⁄2 Pound|
|Olive oil||1⁄2 Teaspoon|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Tomato paste||12 Ounce|
|Tomato sauce with mushrooms||2 Cup (32 tbs)|
|Dried crushed sweet basil||1 Teaspoon|
|Dried parsley flakes||1 Teaspoon|
|Creamed cottage cheese||2 Cup (32 tbs)|
|Mozzarella cheese||16 Ounce|
Cook lasagna according to package directions; drain.
Brown beef in large skillet in oil with onions and garlic.
Add tomato paste, tomato sauce, 1/2 teaspoon salt, oregano, bay leaf, basil, parsley, 1/8 tea- spoon pepper and 11/2 cups water; simmer for 1 hour.
Combine cottage cheese, egg, remaining salt and remaining pepper.
Grate mozzarella cheese.
Ar- range layers of noodles, cottage cheese mixture, beef mixture and cheese in 12 x 8-inch baking dish, end- ing with cheese on top.
Bake at 350 degrees for 30 minutes.
Remove from oven; let stand for 15 min- utes before serving.