1 lb. lasagne pasta
2 lbs. ground beef
1 1/2 to 2 lbs. Mozzarella cheese
12 oz. cottage cheese
1 lg. onion, chopped fine
1/2 clove garlic, chopped fine
1 c. brown sugar
1 lg. can tomato paste
1 lg. can tomato puree
1 sm. can mushrooms
1 chopped green pepper (opt.)

SPICES - 2/3 to 1 tablespoon of each:
Salt & pepper
Oregano
Sweet basil
Celery seed
Parsley
Onion powder & garlic powder (opt.)

In large pan add puree and 1/2 puree can of water, tomato paste and 3 paste cans water, all spices and sugar. Bring to boil, simmer while preparing meat. Brown meat, fry onions, garlic and peppers. Add to meat while browning. Salt and pepper the meat. Add this to sauce and simmer sauce for 2 hours. Add mushrooms while simmering.

While sauce simmers, boil pasta in large pan of salted water, cook until fairly soft, if cooked too long it will get mushy. Rinse in cold water and let soak in more water. Grate Mozzarella, set aside. After sauce is done, start layering. Grease bottom and sides of pan.

Layer: sauce, pasta, cottage cheese (optional), sauce, pasta, Mozzarella, sauce, pasta, Mozzarella, sauce, Mozzarella. Cover with foil when in oven to keep cheese from burning. Bake at 375 to 400 degrees for 45 minutes. May seem a lot of work but is very, very good.

GARLIC BREAD:

Cut loaf of bread in 1 inch slices. Spread both sides with butter. Sprinkle with garlic salt. Put in oven at 400 degrees for 15 minutes.