Blue Ribbon Lasagna

Salt Lake Junior League Original Cookbook

1 lb. ground chuck beef
2 onions chopped
1 can (28 oz.) tomatoes
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
2 bay leaves
2 tablespoons oregano
2 tablespoons parsley
2 tablespoons basil
2 cloves garlic, minced
1 teaspoon salt
pepper
1 package (16 oz.) lasagna noodles
1 lb. cottage cheese
2 eggs
1 lb. grated Mozarella 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 2 hours.  Meanwhile, cook noodles as directed on package.  Drain. Set aside.  Combine cottage cheese and eggs.  Set aside.  Combine Mozarella cheese and Monterey Jack cheese.  Grease 9" x 13" pan and 9" x 9" pan.  Using half of each layer first 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.   Yield: 6 to 8 servings

Freezes well.   For a quick version use a jar of spaghetti sauce.

For Gluten Free - use gluten free noodles.

Can also use uncooked noodles.