Entree-Beef: Ann Schmidt's Lasagna

From Mary Carey

Ingredients
1 lb. Italian Sausage
1 lb. ground round
1 clove garlic, minced
1 Tablespoon basil
1 ½ teaspoons salt
1 lb. can tomatoes
2 (6 oz) cans tomato paste
1 teaspoon salt,
½ teaspoon pepper
3 cups creamy cottage cheese
2 slightly beaten eggs
½ cup Romano cheese
1 Box lasagna noodles, boiled
1 lb. shredded mozzarella cheese

Directions
Brown the Italian sausage and ground round. Add 1 clove garlic (about 1/2 teaspoon minced), 1 Tablespoon basil, 1 ½ teaspoons salt, 1 lb can of tomatoes, and tomato paste. Simmer uncovered for 30 minutes, stirring often.

In a separate bowl, mix together 1 teaspoon salt, ½ tsp. pepper, 3 cups creamy cottage cheese, 2 slightly beaten eggs, ½ cup Romano cheese.

Boil the noodles from one box of lasagna noodles.

Layer in a pan, starting with the tomato / beef mixture.
Add layer of noodles.
Add layer of tomato / beef mixture.
Add layer of cheese mixture.
Add layer of shredded mozzarella cheese.
Repeat steps, starting with noodle layer.
Top the last layer with mozzarella cheese.
Bake for 30 minutes in 375 degree oven.
Let the pan sit for 10 minutes before slicing.