The Best Lasagna Ever

1 lb. Ground Beef

1 med. Onions chopped

2 cans (28 oz.) Tomatoes

1 can (15 oz.) Tomato Sauce

1 can (6 oz.) Tomato Paste

2 Bay Leaves

1 TBSP. Oregano

1 TBSP. Parsley

2 TBSP. Basil

2 cloves of Garlic, minced

1 tsp. Salt

Pepper (to taste)

1 pkg. Lasagna Noodles (approx. 16-20)

1 lb. Cottage Cheese

2 Eggs

1 lb. grated Mozzarella Cheese

1 lb. grated Monterey Jack Cheese

Parmesan Cheese

Brown beef.  Add onions and cook until transparent.  Stir in tomatoes, tomato sauce, tomato paste, bay leaves, oregano, parsley, basil, minced garlic, salt and pepper.  Simmer two hours.

Meanwhile, combine cottage cheese and eggs.  Set aside.  Combine Mozzarella and Monterey Jack Cheese.  Grease a 9X13 pan and a 9x9 pan or three 9x9’s.

Just before sauce is ready cook noodles as directed on package.

Using half of each layer:

1. Noodles
2. Meat Sauce
3. Cottage Cheese Mixture
4. Grated Cheeses

Repeat with remaining halves.  Sprinkle top with grated parmesan cheese.

Bake at 350° for 45 minutes.

Can be frozen before baking, but plan on doubling cook time if you are baking it straight from the freezer.

Layers of Goodness!