Lasagna - cooking recipe

Ingredients

1 1/2 lb. ground beef
1 clove garlic, chopped
1 medium onion, chopped
2 Tbsp. vegetable oil
1 tsp. salt
1 (8 oz.) pkg. lasagna noodles
dash of pepper
1 (25 oz.) can whole tomatoes (undrained)
1 (12 oz.) can tomato paste
1 (12 oz.) container cottage cheese
1/2 c. Parmesan cheese, grated
1 (1 lb.) pkg. Mozzarella cheese, shredded
1 Tbsp. oregano
1 lb. fresh crab meat
2 tsp. mild grated onion
4 large mushrooms, sliced thin
2 fresh tomatoes, peeled and cut in pieces
2 tsp. parsley, finely minced
1 tsp. chives, finely cut
2 large Tbsp. butter
1 1/4 c. heavy sweet cream
1 jigger brandy
salt and cayenne to taste

Preparation

Melt butter in casserole.
Add sliced mushrooms; cook for 5 minutes.
Add onion and tomatoes; cook another 5 minutes.
Add crab meat, leaving it in as large lumps are possible.
Season and heat, then add the cream, stirring gently.
Let boil 1 minute, no longer, then add parsley, chives and brandy.
Serve at once from the casserole into shallow soup plates into which one has put a spoon of cooked rice.
Serves 4 to 6.