Serves: 12
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1 1/2 pounds ground beef
1 1/2 tablespoons vegetable oil
1 clove garlic minced
1 tablespoon parsley
1 tablespoon basil crushed
2 teaspoons salt
1 20-ounce can stewed tomatoes
1 6-ounce can tomato paste
1 10-ounce package lasagna noodles
3 cups cottage cheese large curd
2 eggs beaten
1/2 teaspoon black pepper
2 tablespoons parsley
1/2 cup parmesan cheese, grated
1 pound mozzarella cheese, thinly sliced
Brown ground beef in oil. Drain. Add garlic, parsley flakes, basil, and salt. Mix with tomatoes and tomato paste. Simmer, uncovered, till thick, about one hour; stir occasionally. Cook lasagne noodles as directed on package; drain and rinse in cold water. Preheat oven to 375 degrees F. Mix cottage cheese with beaten eggs, pepper, parsley flakes, and Parmesan cheese. Place half of noodles in 9x13-inch baking pan. Spoon on half the cottage cheese mixture. Next place a layer of sliced Mozzarella cheese; then spoon on a layer of meat mixture. Repeat the layers, ending with layer of Mozzarella on top. Bake for 30 minutes.
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