Categories: Pasta, Ground beef, Italian, Beef 
      Yield: 8 servings 
  
      2 tb Oil                               1/2 lb Mushrooms 
      2 ea Slices chopped bacon              1/2 c  Water 
      2 ea Cloves crushed garlic               2 ts Salt 
      1 ea Chopped onion                     1/4 ts Pepper 
  1 1/2 lb Lean ground beef                  1/2 lb Mozzarella cheese 
    1/2 lb Chopped salami                      2 ea Beaten eggs 
    1/2 ts Sweet basil                       1/2 c  Grated Parmesan cheese 
      1 tb Chopped parsley                   1/2 lb Cooked lasagna noodles 
      2 ea 5 1/2 oz cn tomato paste            8 oz Cottage cheese 
      2 c  Canned tomatoes                 
  
    Saute bacon, crushed garlic, and onion in hot oil for 5 min.  Remove the 
  garlic.  Add ground beef, salami, basil, and parsley.  Brown well. Add 
  tomato paste, tomatoes, mushrooms, and water.  Simmer uncovered for 1 hour 
  or until very thick.  Season to taste with salt and pepper.  Preheat oven 
  to 375F. 
    Butter a 12x9 inch casserole or lasagna dish.  Grate mozzarella. 
  Combine cottage cheese, egg and Parmesan cheese.  Pour a layer of tomato 
  sauce in the bottom of dish. Cover with a layer of noodles and a layer of 
  the cheese /egg mixture, sprinkle with mozzarella.  Repeat, ending with 
  sauce and a layer of mozzarella.  Bake for 30 min. 
    Note: The flavor improves when lasagna is prepared a day in advance and 
  refrigerated until time for baking.