2 tbsp. cooking oil
3/4 c. chopped onion
2 cloves garlic
3/4 lbs. ground beef
3 1/2 c. tomatoes
1 (6 oz.) can tomato paste
2 tsp. salt
2 tsp. oregano
1/4 tsp. black pepper
12 oz. lasagna noodles or other broad noodles
1 c. sm. curd cottage cheese
2 c. coarsely shredded cheddar cheese
3/4 c. coarsely shredded cheddar cheese
3/4 c. grated Parmesan cheese

Heat oil in large heavy saucepan. Add onion and garlic and cook until tender. Add ground beef and cook until meat is brown. Mash tomatoes. Add to ground meat mixture. Stir in tomato paste, salt, oregano and black pepper. Simmer about 2 hours, or until sauce is thick.

Cook lasagna noodles in boiling salted water until tender, about 15 minutes. Rinse lasagna with cool water until noodles are cool enough to handle; drain. Lightly grease a 9"x13" pan. Arrange 1/3 of the noodles in pan; cover with 1/3 of meat sauce, cottage cheese, cheddar cheese and Parmesan cheese. Repeat layers twice. Bake in moderate oven, 340 degrees, for 40 minutes. Serve at once. This food freezes well.

Serves 8.