SAUCE:

4 lb. ground chuck or sirloin
1 med. onion, minced
1 tbsp. minced garlic in garlic juice
1 tsp. salt
1 lg. can Hunt's tomato sauce
1 c. Kroger Parmesan and Romano cheese
1 tbsp. oregano
1 tbsp. bay leaves
1 tsp. parsley flakes

Cook ground meat in saucepan and drain off grease. Add tomato sauce, garlic, onion, salt, oregano, bay leaves and parsley flakes. Simmer over low heat for 45 minutes. Add Romano and Parmesan cheese and simmer an additional 90 minutes, stirring occasionally, to keep sauce form sticking.

Prepare lasagna noodles according to package directions and lay out to drain.

CHEESE MIXTURE:

5 c. shredded Mozzarella cheese
1 lg. container cottage cheese, sm. curd
2 eggs

Fold all cheeses and eggs together; set aside.

LASAGNA:

In a 9x13x2 inch pan, start with a layer of meat sauce, then a layer of cheese mixture. Sprinkle generously with Parmesan cheese. Next, add your first layer of noodles and repeat layers. Top layer must be meat sauce, then cheese and Parmesan. Cover with aluminum foil. Bake 25 to 30 minutes in a 350 degree oven. Remove foil and bake an additional 10 minutes. Let stand 15 minutes before serving.