LASAGNE (contributed by Jan Thompson) Ruth Malloch

1-1/2 to 2 lbs. ground beef 1/4 tsp. oregano
2 -- 5-1/2 oz. cans tomato paste 1/2 tsp. garlic
1 l&rge can stewed tomatoes 1/2 tsp. salt

1 large carton cottage cheese (small curd)
1/2 1b. finely sliced mozzarella cheese few grains pepper

1/8 c. parmesan cheese 1 tbsp. granulated sugar
1 pkg. lasagne noodles 1 small onion

2 Ce water

Slice onion and brown in 2 tbsp. butter or cooking oil in saucepan, until
a light brown. Add meat and cook until tere is no redness left in meat.
In small mixing bowl combire tomato paste and water and stir to smooth
paste. Stir in tomatoes. Add to drained ground beef. Add sugar and
spices and simmer for about 30 min. Cook noodles until very tender. When
sauce and noodles are cooked, layer them alternately with the cottage
checse and mogzarella cheese, ending with sauce on top. Sprinkle with
parmesan cheese. B ake in 375F oven until it begins to bubble,