8 lasagna noodles
1 egg
16 oz. cottage cheese with chives
12 oz. sliced Mozzarella cheese
4-5 slices cheddar cheese (optional)
1 c. Parmesan cheese, grated

SAUCE:

2 lb. lean ground beef
1 med. onion, diced
28 oz. Italian style tomatoes, coarsely chopped
14 oz. stewed tomatoes
12 oz. tomato paste
12 oz. water
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/4 tsp. sweet basil
3/4 tsp. garlic powder
1/8 tsp. rosemary
1 tsp. sugar
1 tbsp. oregano
2 bay leaves, torn

Brown ground beef with diced onion in Dutch oven. Remove excess fat (leave about 2 tablespoon). Add remaining sauce ingredients. Simmer until thick, stirring occasionally, approximately 2 hours. Start cooking lasagna noodles according to directions on package at least 1/2 hour before sauce is done. Rinse and let stand in cold water. Mix egg into cottage cheese.

Assemble ingredients in 9 x 13 inch glass baking dish as follows: 1/3 sauce (remove bay leaves), 1/2 noodles, 1/2 cottage cheese, 1/2 Mozzarella, 1/2 cheddar, 1/3 Parmesan. Repeat layers finishing with sauce topped with Parmesan. Bake 30 minutes at 350 degrees. Let stand 15 minutes before serving.