1 pound ground beef
1/4 tsp. garlic powder
1 tbsp. parsley flakes (dried)
1 tbsp. basil
1 1/2 tsp. salt
1 can tomatoes (16 oz. size)
2 cans tomato paste (6 oz. each)
1 pkg. lasagna noodles (10 oz.)
4 cups cream style cottage cheese (2 lb.)
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 tbsp. parsley flakes
1/2 cup parmesan cheese
1/2 lb. Monterey jack cheese, sliced thin
1/2 lb. cheddar cheese, sliced thin

Brown meat slowly and spoon off excess fat. Add next six ingredients. Simmer uncovered until sauce is thick (45 minutes to 1 hour) stirring occasionally. When sauce is cooked, add thin layer of sauce in bottom of 13x9x2" baking dish. Lay down UNCOOKED (noodles will cooking up as it bakes) lasagna noodles over sauce, covering bottom of dish. Spread 1/2 the cottage cheese mixture over noodles and layer with sliced cheddar cheese, cover with 1/2 of remaining meat sauce. Repeat the layer again adding thin layer of sauce before adding noodles, remaining 1/2 cottage cheese, and this time using the Monterey jack cheese. Sprinkle top with additional Parmesan cheese. Cover with foil and bake at 350 degrees for 1 hour. Uncover and bake additional 5 minutes. Let stand 15 minutes before cutting into squares.