1 lb. ground beef
1/2 c. chopped onions
1/2 c. mushrooms
1/2 c. chopped green pepper
1 (16 oz.) can whole tomatoes
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 tbsp. cooking oil
1 (16 oz.) pkg. lasagna noodles
1 egg
1 (12 oz.) container cottage cheese
1/2 c. grated Parmesan cheese
2 pkgs. grated sharp cheddar cheese
1 c. grated Monterey Jack cheese
2 pkgs. grated Mozzarella cheese

SPICES:

Italian seasoning
Salt
Pepper
Oregano
Onion powder
Garlic powder
Parsley flakes

Cook and stir meat, onion, mushrooms, green pepper with 1 tablespoon garlic powder until meat is brown. Drain off fat.

Add cut up tomatoes (undrained), tomato paste, tomato sauce and all remaining spices. Cover and simmer 15 to 30 minutes.

Set oven to 375 degrees. Cook noodles until tender, in boiling, salted water with the cooking oil. When tender, drain and rinse noodles.

Beat egg. Mix in cottage cheese, 2 tablespoons parsley flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper with Monterey Jack cheese and 1/2 package Mozzarella and 1/2 package cheddar. Stir until well mixed.

In a large baking dish, spread a small amount of the tomato meat sauce. Cover bottom with a layer of noodles, spread cheese mixture over noodles. Cover with meat sauce (be sure to save some sauce for top layer). Repeat layering until top of dish. With last layer sprinkle remaining Mozzarella and cheddar cheese over meat sauce.

Bake 30 to 40 minutes or until heated thoroughly. Let stand 10 minutes before serving. Serves 8 to 10 people.