Attribution unknown:

> Well, I don't know what spicing Olav is used to, but here are my
> tried-and-true lasagne and spaghetti sauce recipes, adapted from
> Knudsen's "Cooking for Complements".
> 
> NOTE: my husband and I like a wet lasagne, so I double the amount of
> sauce called for in the recipe; I also double the cottage cheese mixture
> and the mozzarella cheese, and put it all in a 13x9x2-inch pan.

			       ---------
				Lasagne
			       ---------

Ingredients:

	11x7x2-inch baking dish

	    2      eggs
	    4 oz   lasagne noodles (8 noodles)
	  1/2 lb   ground beef
	1 1/2 cups thick spaghetti sauce
 	    1 cup  cottage cheese
	    3 Tbsp minced green onion
	    1 Tbsp minced parsley
	  3/4 tsp  salt
	  1/2 lb   Mozzarella cheese, thinly sliced
	  1/4 cup  shredded Parmesan cheese

Cook noodles according to package directions adding 1 tbsp butter or
oil to water; drain.

Brown the beef, breaking into pieces; drain excess fat and oil.

Cover bottom of baking dish with thin layer of sauce; add beef to
remaining sauce.

Beat eggs in medium bowl; blend in cottage cheese, green onion, parsley
and salt.

In baking dish, layer in order half the following:  noodles, cottage
cheese mixture, Mozzarella slices, and sauce.  Repeat with remaining
ingredients.  Top with Parmesan cheese.  At this point, lasagne may
be baked or it may be covered and refrigerated for one or two days.

Bake at 350 degrees 30 to 35 minutes (slightly longer if refrigerated) 
or until bubbly.  Let stand 10 minutes before serving.


			    ---------------
			    Spaghetti Sauce
			    ---------------

Ingredients:
	  3      cloves	garlic, minced
	  3 Tbsp olive oil
	  1 29oz can tomato puree
	  1 12oz can tomato paste
	 36 oz 	 water (3 tomato paste canfuls)
	  1 tsp  salt
	  1 tsp  brown sugar
	  1 tsp	 basil
	1/2 tsp  oregano
	1/4 tsp  tarragon

Saute garlic in olive oil.  Add remaining ingredients & simmer, 
uncovered, 1 1/2 hours, stirring every 30 minutes.

Makes about 6 cups.