Mom's Lasagna

• 10 lasagna noodles 
• 2 lbs ground turkey or beef 
• 2 eggs 
• 1 16-oz can Italian Style diced tomatoes 
• 1 8-oz can tomato sauce 
• 1 6-oz can tomato paste 
• 1 tsp each basil & oregano 
• 2 ½ cups small curd cottage cheese 
• 1 lb grated mozzarella cheese 
• ¾ cup grated Parmesan cheese 
• 1 clove of garlic, minced 
• ½ cup chopped onion 
• 1 tbsp olive oil 
• 2 tbsp dried parley flakes 
• 1 tsp sea salt 

Cook meat, onion and garlic till browned, then drain. Stir in un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, and salt. It doesn't hurt to toss in a bit of Italian Seasoning, too. Simmer for 20 min (or more!). It can be thinned by adding more tomato sauce OR thickened by adding more tomato paste. 

Cook noodles till tender in salted water with cooking oil. Drain and rinse noodles. 

Beat eggs, then add cottage cheese, ½ cup of the Parmesan, parsley and salt (reserving the other 1/4 c of the Parmesan). 

Layer 1/3 of the noodles in a 13x9x2 baking pan. Spread with 1/3 of the filling. Add ¼ of the mozzarella and 1/3 of the meat sauce. Repeat layers. Finally, sprinkle the remaining 1/4 c Parmesan on top of the final layer of meat sauce. Add the remaining mozzarella. 

Bake in the oven at 375 F degrees for 45 min. Let stand for 10 minutes. 

• If the sauce is too thick, add more tomato sauce. 

• When laying noodles, lay three lengthwise, then 3 crosswise. Cut off excess and use the three pieces to make a fourth crosswise. The third layer is again three lengthwise (9 noodles total).