Patsy's True Italian Lasagna

3 tb Olive Oil

1 c Chopped Onion

1 Clove Garlic

1 lb Ground

2 ts Salt

28 oz Tomatoes, canned

8 oz Tomato Sauce

6 oz Tomato Paste

3/4 c Water

1/2 ts Basil

1/2 ts Oregano

1 ts Sugar

1 tb Dried Parsley

1 lb Lasagna Noodles

1 lb Cottage Cheese

2 Eggs

1 lb Mozzarella Cheese

1 c Grated Parmesan or R

Cheese or a mixture Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5 minutes. Stir in ground beef, cook over medium heat for until browned. Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano, sugar and parsley. Bring to a boil and simmer for 45 minutes. Cook lasagna noodles according to package directions. Add a tablespoon oil while cooking to prevent sticking. Drain, rinse and cool. Blend cottage cheese & egg in bowl. Preheat oven to 375 degrees. Grease a 13 x 9.5 x 3 inch baking pan.

Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture mozzarella, finishing with sauce. Sprinkle with parmesan or romano cheese. Bake for 35 minutes at 375 degrees (F). Let stand for 10 minutes before serving. NOTE: For the lazy mans' alternative, use uncooked noodles and add 1/ 3/4 cup of water to dish before baking. From: Wayne Woodman ~-- ==

Courtesy of Dale & Gail Shipp, Columbia Md. ==