Lasagna
(use Bertolli, olive oil and garlic with fresh tomatoes)
2 jars spaghetti sauce 4 c. cottage cheese
10 oz. lasagna noodles ½ c. parmesan cheese
1 lb. mozzarella cheese 2 Tbsp. Parsley flakes
1 pkg. cream cheese 2 beaten eggs
1 tsp. salt
Cook noodles in large amount of boiling water till tender; drain; rinse.
Mix cottage cheese, parmesan cheese, parsley, eggs and salt.
Place half the noodles in 11 by 15 pan. Spread half the cottage cheese filling
and half the mozzarella and then half the spaghetti sauce. Repeat layers except
add cubes of cream cheese before putting the spaghetti sauce on. Bake at 375
degrees about 30 minutes. Let stand 10 minutes before cutting in squares.