1/4 pound of lasagna noodles
2 tablespoons of butter
½ cup of chopped onions
½ teaspoon of garlic
1 pound of ground beef
1 small can of tomato paste (6-8 oz.)
2½ cup of tomatoes
1 teaspoon of salt
1/8 teaspoon of pepper
¼ teaspoon of basil
¼ teaspoon of oregano
¼ teaspoon of parsley flakes
¼ teaspoon of chili powder
½ pound of cottage cheese
½ pound of mozzarella cheese
½ cup of grated Parmesan cheese

Cook lasagna noodles in 4 qt. Pot. Cook in boiling salted water until tender, about fifteen minutes. Stir occasionally. Drain and rinse with cool water. Separate and lay on paper towel. Melt butter, add onion and garlic. Cook for about five minutes. Add ground beef, cook until done. Stir in tomato paste, tomatoes, salt, pepper, basil, oregano, chili powder and parsley. Cook stirring about thirty minutes. Grease baking dish with butter. Make layers lasagna, meat sauce, cottage cheese, mozzarella and Parmesan cheese. Bake at 350° F for about 30 minutes or bubbly brown.

Recipe courtesy of Laura’s maternal grandmother, Nana.