2 to 3 lbs. lean ground beef
1 pkg. (1.5 oz.) chili mix
1 (12 oz.) can tomato sauce
1/2 c. ketchup
1 lg. onion
1 lg. garlic clove
1 (12 oz.) can whole tomatoes
2 tbsp. chili powder
1 tsp. each oregano and paprika
1 1/2 tsp. salt and pepper
1/4 c. Worcestershire sauce
1 (12 oz.) block cheddar cheese
1 (12 oz.) block Monterey Jack cheese
1 (12 oz.) block Swiss cheese
1 (12 oz.) block Mozzarella cheese
1 lg. box lasagna noodles

Brown beef in large pot and drain well. Peel and slice onion and garlic and add to blender with the following ingredients: 1 cup water, chili mix, chili powder, tomato sauce, ketchup, oregano, paprika, salt, black pepper and Worcestershire sauce.

Cover blender, chop and then blend ingredients until thickened. Add contents of blender to pot with drained ground beef. Add grated block of cheddar cheese. Cook for approximately 30 minutes on low to medium heat. You will want a thick sauce. Grate the 3 remaining blocks of cheese. Keep Mozzarella cheese separate from the jack and Swiss. Cook lasagna as per directions on box. Place noodles in pan of cold water when tender. Use a 6 quart roasting pan to fix lasagna in. Spread a layer of meat sauce in bottom of pan. Add a layer of noodles and cover with a layer of Swiss and jack cheese. Cover with sauce, add more noodles and all of cottage cheese. Repeat process with noodles, sauce and cheese (jack and Swiss). On top of last layer of noodles, add all of Mozzarella cheese. Cook in heated oven (350 degrees) covered for approximately 1 hour. Cool 10 minutes before serving.