Ingredients
- 2 Cups Canned, Diced Tomatoes
- 2 Cups Tomato Sauce
- 1 Cup Water
- 1/2 Cup Onions, Diced
- 1/2 Cup Bell Pepper, Green, Diced
- 2 Cloves, Garlic
- 1/4 Cup Chopped Fresh Parley Leaves
- 1 1/2 Teaspoon Italian Seasoning
- 1 1/2 Teaspoon Seasoning Salt
- 2 Bay Leaves
- 1 1/2 Teaspoon House Seasoning
- 1 1/2 Pound Ground Beef
- 6 to 9 Long Strips of Lasagna Noodles
- 12 ounces Cottage Cheese
- 1 Beaten Egg
- 1/2 Cup Parmesan
- 1 Cup Gruyere Cheese
- 1 Cup Grated Swiss Cheese
- 2 Cups Grated Cheddar
- 1 Package Cream Cheese
- 1 Cup Mozzarella, Grated
Directions
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Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot
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Bring to a boil, then reduce heat and simmer, cover for 1 hour
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Crumble the ground beef in a saucepan.
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Cook until no pink remains then drain off the fat.
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Add the ground beef to stockpot.
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Simmer for another 20 minutes and then remove bay leaves.
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Cook the pasta according to the package directions, then drain and set aside.
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For Lasagna: Place a thin layer of sauce in the bottom of a 9 by 13 by 2 inch pan. Layer 1/3 of each: noodle, cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheese. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.