Little Italy Lasagna

2 pounds ground beef
1 teaspoon parsley flakes
1-1/2 teaspoons salt
2 cups tomatoes
2 (6 ounce) cans of tomato paste
1 clove garlic, minced
1 Tablespoon basil
2 beaten eggs
1/2 teaspoon pepper
1/2 cup Parmesan cheese
3 cups creamed cottage cheese
2 teaspoons salt
2 Tablespoons parsley flakes
1 pound mozzarella cheese (sliced)

Brown meat slowly, drain off excess fat. Add the remaining ingredients (6 items total). Simmer until sauce is thick, about 45-60 minutes.

Boil 10 ounces of lasagna noodles until tender.

Mix together:
2 beaten eggs
1/2 teaspoon pepper
1/2 cup Parmesan cheese
3 cups creamed cottage cheese
2 teaspoons salt
2 Tablespoons parsley flakes
1 pound mozzarella cheese (sliced)

Put in 9X13 inch pan, in layers starting with 1/3 of the lasagna noodles and half of the following ingredients: cottage cheese mixture, mozzarella strips, then meat sauce. Repeat layers. Place lasagna noodles over the top to stop drying of meat sauce. Bake at 375 degrees for 45 minutes. Cool for 15 minutes, remove top noodles, and cut.