Lasagna - the Best I've Ever Tasted

This Lasagna is uotstanding. It was a recipe from my mother which we have been using for 35 years or more. Everyone loves it. I often make 10 pans at a time to serve to a large group or to freeze.

• Ready In: 1 hr 30 mins
• Serves: 8-12
• Yields: 1 pan

Ingredients

• 1⁄2 lb  lasagna noodle
• 2  tablespoons  oil
• 2  garlic cloves (minced)
• 1  medium onion (chopped)
• 1  lb ground beef
• 1  tablespoon dry parsley flakes
• 1  teaspoon oregano
• 2 1⁄2 teaspoons salt
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon basil
• 13  ounces tomato paste
• 1 1⁄2 cups crushed tomatoes
• 2  eggs (beaten)
• 1  pint dry curd cottage cheese
• 1⁄4 lb parmesan cheese (grated)
• 1⁄2 lb mozzarella cheese (sliced)

Directions

1. Cook noodles in salted water, 15 minutes - drain.
2. Heat oil, cook garlic and onion, add beef and seasonings, sauté until well browned, add tomato paste and tomatoes, simmer 5 minutes. Set aside.
3. Blend eggs with cottage cheese in the food processor, add parmesan cheese, blend until smooth.
4. Put half of meat sauce in bottom of a lasagna pan, put half of the noodles on top, then the cottage cheese mixture, then the rest of the noodles, then the rest of the meat sauce.
5. Bake at 350 degrees (325 in convection oven) for approx ½ to 3/4 of an hour or until browned and bubbly.
6. After 20 to 30 minutes, cover with sliced (I prefer grated) mozarella cheese and return to oven.