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| 2 Esslöffel | oil |
| 2 | Slices chopped bacon |
| 2 | Cloves crushed garlic |
| 1 | onion chopped |
| 1 1/2 x ca. 450 g | lean ground beef |
| 1/2 x ca. 450 g | Salami chopped |
| 1/2 Teelöffel | basil sweet |
| 1 Esslöffel | parsley chopped |
| 7 1/2 x ca. 30 g | Cn tomato paste |
| 2 Tasse | tomatoes canned |
| 1/2 x ca. 450 g | mushrooms |
| 1/2 Tasse | water |
| 2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/2 x ca. 450 g | Mozzarella |
| 2 | eggs beaten |
| 1/2 Tasse | parmesan grated |
| 1/2 x ca. 450 g | lasagna noodles cooked |
| 8 x ca. 30 g | cottage cheese |
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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.
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