Lasgna

1 lbs bulk pork sausage

½ c chopped onion

1 clove garlic minced

1 (16oz) can tomatoes

1 (8oz) tomato sauce

1 T cooking oil

2 ½ cottage cheese

2 T dried parsley flakes

1 (6oz) can tomato paste

2 tsp dried basil crushed

1 lbs mozzarella cheese

1 tsp salt

8 oz lasagna noodles

2 eggs

2/4 parmesan cheese

Cook meat, onion and garlic until brown and drain. Stir in undrained tomatoes, tomato sauce, tomato paste, basil and salt. Cover and simmer 15 minutes and stir often. Meanwhile cook noodles until tender (but a bit firm in the middle) in boiling water with salt and oil. Drain and rinse. Beat eggs. Add cottage cheese, ½ c parmesan, parsley, 1 tsp salt, ½ tsp pepper. Layer half noodles in 9x13 pan. Spread half of cottage cheese then half meat sauce. Repeat. Sprinkle parmesan cheese on top. Bake 375 for 35-45 minutes.
Let rest for a long while... even to the point that you have to re-heat. Lasgna keeps its clean shape only when cooled and sticks together. Cut too early and you get a saucy blog.