Serves 4

Ingredients for filling:

-3/4 pound lean ground beef

- 1 minced onion

- 2 cloves garlic, crushed

- 10 ounces crushed tomatoes

- 10 ounces tomato sauce

- 5 ounces tomato paste

- ½ cup water

- salt, pepper, dry basil

- 3 tbsp chopped fresh parsley

 Ingredients for 3 pancakes (to replace lasagna noodles):

-1 egg

- 1 and ½ tbsp cornstarch

-3-4 tbsp skimmed milk

- 2-3 sparkle water

- salt

Ingredients for cheese layers:

-18 ounces fat free cottage cheese (ricotta)

- 2 eggs

- 2 tbsp chopped fresh parsley

Preheat oven to 375 degrees F (190 degrees C).

In a large skillet over medium heat brown the ground beef. Add the onion and garlic. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, salt, pepper and the fresh parsley. Simmer, covered, for about 1 hour, stirring occasionally.

Meanwhile do the pancakes. Mix all the ingredients in a small bowl. Heat a nonstick pan and pour in a ladle of batter. Brown on one side, then flip over to brown the other side. It is a good breakfast and a good way to eat your oat bran. You should make 3 pancakes.

In a large bowl, mix together the cottage cheese, eggs and the fresh parsley.

To assemble, in the bottom of a 9×13 inch baking dish evenly spread a layer of the sauce mixture. Cover with a pancakes layer, then  the cheese mixture layer. Repeat layers.

Cover with foil. Bake in preheated oven for 35 minutes. Remove foil, and bake an additional 10 minutes. Cool for 15 minutes before serving. It worth cooking it (it takes about 2 and ½ hour)!

Enjoy it!