Mario's Lasagna

10 oz lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 6-ounce can tomato paste
2 teaspoons dried basil, crushed
1 14-1/2 ounce can tomatoes, undrained and cut up
2 teaspoons dried oregano,
1 teaspoon fennel seed, crushed
salt & pepper
9 package dried lasagna noodles
12-ounce cottage cheese, drained
1-1/2 cups (6 ounces) shredded mozzarella cheese
1 egg
1/4 cup (1 ounce) grated Parmesan cheese
2 tbs fresh parsley

. In a saucepan cook beef, onion, and garlic until meat is brown. Drain off fat.
Stir in undrained tomatoes, tomato paste, basil, oregano, fennel seed, and salt.
Bring to boiling; reduce heat. Simmer, covered, for 15 minutes; stir occasionally.
Cook lasagna noodles according to package directions. Drain; rinse with
cold water. Drain well. For filling, combine cottage cheese, 1 cup of the mozzarella cheese,
the Parmesan cheese, egg, parsley, and pepper. Layer one-third of the cooked noodles in a
2-quart rectangular baking dish, trimming ends to fit. Spread with half of the filling.
Top with one-third of sauce. Repeat layers. Top with remaining noodles and sauce.
Sprinkle with remaining noodles. . Bake, uncovered, in a 375 degree F oven for 30 to 35 minutes or
until heated through. Let stand 10 minutes before serving. Seafood Sauces

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