Strawberry Fluff

1 cup flour
1 cube butter
1/4 cup brown sugar

2 egg whites
1 pkg. frozen strawberries (3 cups)
1 cup sugar
1 tsp. vanilla
1 cup cream

Cut together flour, butter, brown sugar. Drop in tiny bits on cookie sheet. Bake 300* for 10-15 min until barely golden. Crumble on bottom of 9x13 pan.  Save some for top. Beat egg white, frozen strawberries, sugar and vanilla on high for 10-20 minutes.  Whip the cream and fold in to strawberry mixture. Top with left over crumble. Freeze 4 hours.

Traditional Lasagna

1 pound ground beef
3/4pound sausage
3 cans (8 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 garlic cloves, minced
2 tsp. sugar
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
3 eggs
3 T minced fresh parsley (I don't usually have this)
3 cups (24 oz) cottage cheese
8 oz. ricotta cheese
1/2 cup grated Parmesan cheese
9 cooked lasagna noodles
6 slices provolone cheese
3 cups shredded mozzarella cheese, divided

Brown beef and sausage; drain. Add the next 7 ingredients. Simmer uncovered for 1 hour (1/2 hour for me) stirring occasionally.  In a bowl. combine eggs, parsley, cottage cheese, ricotta and parmesan.  Spread 1 cup meat sauce in 9x13 pan. Layer 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozz., three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, sauce and mozzarella (dish will be full). Cover and bake 375 for 50 minutes.  Uncover; bake 20 minutes more. Let stand 15 minutes before cutting.