1 pound Ground Beef (if you prefer a meatier sauce then use 2 pounds of ground beef)
½ Teaspoon Garlic, Minced
1 can (28 oz.) Crushed Tomatoes
2 cans (6 oz.) Tomato Paste
2 cans (8 oz.) Tomato Sauce
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
1 teaspoon Pepper
3 cups (24 oz. container) Cottage Cheese
2 whole Beaten Eggs
1/2 cup Grated (not Shredded) Parmesan Cheese
1 Tablespoons Dried Parsley
1 teaspoon Salt
2 packages (8 oz.) Sliced Mozzarella Cheese
1 package (12 oz.) Oven Ready Lasagna Noodles
In a large skillet, combine ground beef, salt and pepper. Cook over medium-high heat until ground beef is browned. Towards the end of the browning process add the garlic and cook for an additional minute. Drain the fat from the ground beef and place the browned meat back in the pot. Add crushed tomatoes, tomato paste, tomato sauce, 2 tablespoons parsley, and basil. Mix all of the ingredients together, and then cover the sauce mixture to simmer for 25 minutes.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 1 tablespoon parsley, and 1 more teaspoon salt. Stir together well. Set aside.
In a 19 x 13 pan, spread 1 ½ cups of the meat sauce. Arrange 4 lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of sliced mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat assembling process once more, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Wrap the Lasagna tightly with double layer of foil.
Bake at 350 degrees for 55-60 minutes.
Let stand for 10 minutes in the sealed foil before cutting and serving.