Zelma's Lasagna

Cook: 1/ 2 lb. lasagna noodles in salted water.  Drain.

Saute in 2 Tbs. Oil:

                                    1 medium onion chopped

                                    2 cloves garlic minced

Add:

                                    1 1/ 2 lb. ground beef

                                    1 1/ 2 tsp. salt

                                    1/ 4 tsp. pepper

                                    1/ 2 tsp. basil

                                    1 Tbs. Minced parsley

Cook till crumbly and add:

                                    2 6oz. cans tomato paste

                                    1 1/ 2 C. hot water

Simmer 5 minutes and set aside.

Blend:

                                    2 eggs, beaten

                                    1 pint cottage cheese or 1 lb. ricotta cheese

If you use ricotta, add a little salt and pepper, parsley and 1/ 4 C. grated cheese to eggs.

In a 9x13x2 baking dish put a thin layer of meat sauce, half of the noodles, all of the egg/ cheese mixture,  then half of 1/ 2 lb. mozarella cheese, sliced or grated.

Repeat with half of remaining meat sauce, other half of noodles, remainder of meat sauce and mozarella.  Sprinkle with 1/ 4 C. Parmesan.

Bake at 350 for 30 minutes.  Cool for 10 minutes before serving.