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Ingredients One per line	6 oz can tomato paste 29 oz can tomatoes (or about a quart) 1 bay leaf 1/2 tsp oregano 1/2 tsp basil 1 lb. cottage cheese 2 eggs 12 oz mozzarella cheese shredded 12 oz cheddar cheese shredded 1 cup mushrooms (if desired) Parmesan cheese 1 lb. ground beef 1 onion chopped 8 oz lasagna noodles
Directions One per line	Brown and drain oil from ground beef and chopped onion. Add tomato paste, tomatoes, bay leaf, oregano, basil and simmer for 1 hour. It's not completely necessary to simmer for that long, but if you have the time the flavors will incorporate better. Prepare lasagna noodles in boiled salted water. Beat together cottage cheese and eggs in a separate bowl. Put about 1 cup of sauce in bottom of 9x13 pan and spread around to prevent sticking. Preheat oven to 350°. Layer in this order- noodles, sauce, cottage cheese mixture, mozzarella and cheddar cheeses, mushrooms. Repeat each layer about 3 times. Sprinkle top with Parmesan cheese. Bake until bubbly, about 30 min. A variation that is tasty, is you could substitute part or all of the ground beef for sausage. This recipe is a classic recipe that my Mom made for our family often in my childhood. I still love it!
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