BLUE RIBBON LASAGNA

Blue Ribbon Lasagne

Heritage Cookbook, Salt Lake Jr. League

For Sauce:

1 lb ground beef or combo of ground beef and Italian Sausage

2 onions, chopped

1-28 oz can tomatoes, chopped

1-15 oz can tomato sauce

1-6 oz can tomato paste

2 bay leaves

2 tablespoons oregano, dried

2 tablespoons parsley, dried

2 tablespoons basil, dried

2 cloves garlic, minced

1 teaspoon salt

ground pepper

Pasta:

1-16 oz package lasagne noodles

Cheese layers:

1 lb cottage cheese ( or a mixture of half cottage cheese, half ricotta)

2 eggs, beaten

1 lb grated Mozzarella cheese

1 lb grated Monterey Jack cheese

grated Parmesan cheese for topping

Brown meat, drain off all grease, discard. Add onions and cook until transparent. Stir in remaining sauce ingredients. Simmer two hours, or more. Remove bay leaves and discard.

Cook pasta as directed on package. Drain. Set aside.

Mix cottage cheese and beaten eggs. Combine Mozzarella and Monterey Jack cheeses. Grease a casserole (9x13 or larger) pan. Place a small amount of sauce in bottom of dish. Using half of each, layer noodles, then meat sauce, then cottage cheese mixture, and finally grated cheeses. Repeat with remaining halves. Sprinkle top with grated Parmesan cheese. Bake at 350 degrees for 45 minutes.

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