Lasagna

    * One Pound of Ground Beef or Ground Chuck
    * Two 6 ounce cans of Tomato Paste
    * One 16 ounce can of Tomato Sauce
    * One 16 ounce carton of Small Curd Cottage Cheese
    * Grated Parmesan Cheese (the real stuff!)
    * One Pound grated Mozzarella Cheese (again, the real stuff!)
    * Lasagna Noodles
    * One clove of garlic
    * Two Eggs
    * Parsley flakes
    * Basil
    * Anise seed (optional)
    * Salt (optional)
    * Pepper 

Brown One pound ground beef or chuck with one clove of garlic minced or pressed.

After browning, drain off fat.

Add Two 6-oz. cans of tomato paste; One 16-oz. can of tomato sauce; One tsp. parsley flakes; 
One tsp. basil; 1/2 tsp. salt; 1/2 tsp. anise seed crushed. Simmer until sauce is thick,
about 30 min.

In a medium size bowl beat two eggs. Add One carton (16-oz) small curd cottage cheese,
1/2 tsp. pepper, Two tsp. parsley flakes, 1/2 cup grated Parmesan Cheese. Set aside.

Boil Ten oz. (ten strips to be safe) Lasagna noodles as per package. Rinse in cold water.
Place half the noodles in a 13 X 9 X 2 baking pan. Spread half the cottage cheese mixture,
half the Mozzarella Cheese, half the meat sauce.

Repeat layers.

Bake at 375 degrees for 30 min. Let cool 5 min. before cutting.

Serve with a tossed salad, crusty sourdough bread and your favorite dry red wine.