Not Mom's Lasagna



1 lb. ground beef
2 cloves of garlic, minced
1 (6 oz) can of tomato paste
1 (26 oz) can of tomato sauce
¼ tsp. salt
¼ tsp. black pepper
½ tsp. Oregano
1 box (1 lb.) of Penne pasta
1 tbsp. olive oil
1 cup of Swiss cheese
1 (16 oz) container of (small curd)
             cottage cheese
3/4 cup of Parmesan cheese




                   This is not my mom's lasagna.  Her lasagna is real lasagna, made to perfection with a whole lot of love.  I have loved and enjoyed this dish my entire life, but now that I am a mom I lack the patience to perfectly layer lasagna like my mom does.  This recipe is the next best thing to Mom's.  All of the ingredients are the same except for the noodle.  

                   In a medium skillet, brown the ground beef; add the minced garlic and seasonings.  Add the tomato sauce, then tomato paste and simmer on low for 20 minutes.  Cook the penne until al dente (still somewhat firm but not hard) then drain back to the pot and toss with olive oil.

                   Lightly grease an 8 x 11.5 baking dish and spoon a single layer of penne into the bottom.  Sprinkle half of the Swiss cheese on top of the pasta.  Place half of the cottage cheese (in spoonfuls) on top of the Swiss followed by a layer of meat sauce.  Repeat the layering (penne, swiss, cottage cheese, meat sauce) then top with Parmesan cheese.  Bake for 45 minutes at 350 degrees; let it cool so it can be cut and served in squares.  Now consume large portions of this ridiculously yummy mummy lasagna.