Lasagna

Sauce:
1 ½ lbs. ground beef, browned and drained
1 ½ tsp. parsley
1 ¼ tsp. salt
3 6oz. cans tomato paste
½ tsp. garlic powder
1 tsp. basil
1 15 oz. can Italian stewed tomatoes
1 8oz. can tomato sauce

Cheese Filling:
3 cups cottage cheese
2 tsp. parsley
1 tsp. salt
2 eggs, beaten
1 cup shredded parmesan cheese
½ tsp. pepper
4 cups shredded mozzarella cheese
12 lasagna noodles, not boiled

*Combine sauce ingredients together in a large saucepan. Simmer 15 minutes. Mix together all cheese filling ingredients. Place noodles to cover bottom of 9x13 aluminum pan (smaller if dividing). Spread ½ cheese filling over noodles and sprinkle 2 cups cheese on top. Spread sauce over that and repeat layers one more time. Top with cheese. Freeze in pan with plastic wrap and foil covering. Thaw and recover with aluminum when ready to eat. Bake at 375 for 45 minutes until bubbly. Let stand 15 minutes before serving.