Brown meat in skillet, add seasonings, drain meat of excess fat and return to stove. Add tomatoes, sauce and tomato paste, stir well. Add minced garlic and simmer uncovered for about 1 to 1-1/2 hours, stirring occasionally.
Or you can brown meat and add a couple jars of Ragu or comparable canned sauce doctored up with minced garlic and the other spices and simmer for about 45 minutes to 1 hour.
Meanwhile, boil lasagne noodles per package instructions.
3 C cottage cheese (or ricotta)
2 eggs beaten
2 tsp. salt
1/2 tsp. pepper
2 T Parsley Flakes
1/2 C. grated parmesean cheese
Blend cottage or ricotta cheese with eggs, salt, pepper, parsley and grated cheese - mix well.
Note: If you use ricotta cheese, omit eggs.
In separate bowl grate 16 oz. mozarella cheese and/or a combo of mozarella and provoline cheese
Place small amount of sauce in bottom of lasagne pan. Place one layer of noodles lenghwise in pan, cutting if necessary to fit entire pan. Spread generous amount of cheese mixture on top of noodles. Scatter generous amount of grated cheeses on top followed by sauce. Layer noodles again, this time going horizontally in pan (I think this makes the lasagne stay together better when cut) followed by cheese mixture and grated cheese. I usually have 3 layers. On last layer use remainder of cheese mixture, then cover with layer of noodles and put sauce over noodles instead of under the noodles. Sprinkle with any remaining mozzarella cheese and some grated cheese on top. Bake 30 minutes at 375, however, if you make it ahead and bake it after it is chilled, bake for about 1-1/2 hours covered with foil. Remove foil during last 15 minutes of baking time.