2 lbs. ground beef, cooked and drained
2 cloves garlic
2 T. parsley flakes
2 T. basil
1 t. salt
4 cups diced tomatoes (2 cans)
4 - 6 oz. cans tomato paste
1 c. sliced mushrooms (optional)
4 c. chopped kale (optional)
6 cups cottage cheese (cream style)
4 beaten eggs
1 t. pepper
1 c. grated parmesan
1/4 c. parsley flakes
20 oz. Tinkyada Brown Rice lasagne noodles
2 lbs. mozzarella cheese
Brown meat. Drain.
Add next 6 ingredients. Simmer uncovered 30 minutes. Stir occasionally. Cook noodles until al dente. Rinse and keep in cold water. Combine cottage cheese mixture.
Layer two oiled 9x13 pans with 1/2 the noodles, 1/2 cheese mixture, 1/2 the mozzarella cheese, 1/2 the meat mixture. Repeat.
Bake at 375 degrees for 30 minutes. Let stand 10-15 minutes before serving.
I make mine in four 8x8 aluminum pans and freeze three of them for later.