1 pound gluten, ground
1 clove garlic, minced
1 tablespoon chopped parsley
1 tablespoon basil
1 1/2 teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1 1/2 cups) tomato paste
1 10-ounce package lasagna noodles or other noodles
2 12-ounce cartons (3 cups) large-curd cream-style cottage cheese
2 beaten eggs.
2 teaspoons salt
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
1 pound Mozzarella cheese, sliced thin (other cheese may be used, if these are not available)
Brown gluten slowly; spoon ex-cess fat. Add next 6 ingredients to gluten. Simmer, uncovered, till thick, 45 minutes to 1 hour, stir-ring occasionally. Cook noodles in boiling salted water till tender; drain; rinse in cold water. Combine cottage cheese with next 5 ingredients. Place half the noodles in 13 x 9 x 2-inch baking dish; spread half the cottage-cheese mixture over; add half the Mozzarella cheese and half the gluten mixture. Repeat layers. Bake in moderate oven (375° F.) 30 minutes. Let stand 10 to 15 min-utes before cutting in squares. Makes 12 servings.
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