Lasagna

Modified from Better Homes and Gardens

12 oz bulk Italian sausage (you can just use ground beef if you want, but I like the sausage)

1 cup chopped onion

2 cloves garlic, minced

1 (7.5 oz) can of diced tomatoes (I can't find this size, so I just buy larger and use the other somewhere else or freeze it...and a little extra never hurt!)

1 (8 oz) can tomato sauce

1 (6 oz) can tomato paste

2 tsp dried basil

1 tsp dried oregano

1/4 tsp ground black pepper

6 dried lasagna noodles

1 beaten egg

2 cups small curd cottage cheese (or they say 15 oz of ricotta)

1/4 cup shredded Parmesan cheese plus some extra for the top

2 tbsp fresh parsley, minced

6 oz shredded mozzarella

Cook meat, onion and garlic until meat is browned. Drain fat.

Stir un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, and 1/4 tsp pepper. Bring to a boil. Reduce heat and simmer (covered) for 15 minutes, stirring occasionally.

Meanwhile, cook noodles according to package directions (10-12 minutes). Drain and rinse with cold water. Drain again.

For filling, combine egg, cottage cheese, 1/4 cup Parmesan and parsley.

Put a bit of sauce on bottom of rectangular casserole dish (2-3 quart). Put half of the noodles down. Cover with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle additional Parmesan on top, if desired.

Bake (uncovered) at 375 for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

You can also make this ahead and refrigerate for up to 24 hours and then bake, covered, in a 375 oven for 40 minutes. Uncover and bake 20 minutes more or until hot. Let stand 10 minutes before serving.

Serves 8.