Gina's Lasagna

2lb. ground beef
2 cloves garlic, minced
2 Tbsp. oregano
2 Tbsp. basil
2 Tbsp. parsley flakes
2 tsp. salt
2 large can diced tomatoes
2 6-oz. cans tomato paste

36oz large curd cottage cheese
3/4 tsp. pepper
3/4 C. Parmesan cheese, grated
3 eggs, beaten
3 Tbsp. Parsley flakes
1 pkg. lasagna noodles
3/4 lb. cheddar cheese
3/4 lb. mozarella cheese

In an electric frying pan, brown ground beef; drain grease. Add garlic, oregano, basil, and 2 Tbsp. parsley flakes; cook another 2-3 minutes. Add salt, tomatoes, and tomato paste. Simmer until thick, about 2 hours; it's important to simmer until really thick, or the lasagna will be watery. In a separate bowl, combine cottage cheese, pepper, Parmesan cheese, eggs, and 3 Tbsp. parsley flakes. set aside. Cook the lasagna noodles in boiling water until tender, but still a little firm. Drain well. Slice or grate the cheddar and mozarella cheeses. To assemble, spray an 11 x 15 pan with a nonstick cooking spray. Place half the noodles in the pan. Cover with half the cottage cheese mixture. Cover with half the cheeses mixture. Cover with half the cheeses. Spread half the meat mixture over the cheese. Repeat the layers, ending with the meat mixture. Bake at 375 for 30-40 minutes, until bubbling. Makes 10-12 servings.