Baked Lasagne

1 clove garlic or 1/4 tsp garlic powder
1/4 cup chopped onion
2 tablespoons olive oil
1 1/2 pound ground chuck (or 2 packages of frozen chopped spinach)
1 28 oz. can italian tomatoes
2 cans (8 oz. each) tomato sauce
1 tsp. salt (or to taste)
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1 tsp. basil leaves
1 tsp. oregano leaves
2 tablespoons parsley flakes
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12 oz. lasagne noodles
1 pound cottage cheese
1/2 or 3/4 lb. mozzarella cheese
1/4 lb. grated parmesan cheese

Saute garlic and onion in hot oil until onion is limp.  Add meat and cook
until it begins to brown, stirring frequently.  Add next 3 ingredients and
simmer 40 minues.  Add next 3 ingredients.  Cook 5 minutes.  Cook lasagne
noodles as directed on the package.  Drain and rinse with hot water.

In a buttered 12x8x2 inch baking dish, layer half the ingredients, in this
order:  lasagne noodles, cottage, mozzarella, meat sauce, and parmesan
cheese.  Repeat, using the remaining ingredients.  Bake in a preheated
moderate oven (350 degrees) 30 to 35 minutes or until lasagne is hot and
cheese is melted.

Yield:  8 servings