Title: Patsy's True Italian Lasagna
Categories: Italian Entree Meat Pasta
Yield: 8 Servings

3	tb	Olive Oil
1	c	Chopped Onion
1		Clove Garlic
1	lb	Ground Beef
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. ==

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