1 box pasta/lasagne
1 1/2 to 2 lbs. ground beef
1 med. or 2 sm. cans tomato paste
1 lg. can whole tomatoes (Contadina)
1 lg. can tomato sauce (Contadina)
1/2 pod garlic (4 or 5 cloves)
1 lg. Mozzarella cheese, sliced
1 carton ricotta cheese or cottage
1 lg. pkg. Philadelphia cream cheese
1 lg. onion, chopped
2 bunches green onion, chopped
2 stalks celery, chopped
1 lb. yellow cheese, sliced
1 c. Parmesan cheese
2 bay leaves
5 tbsp. Italian seasoning
Salt and pepper to taste
2 eggs
2 c. fresh mushrooms

Saute celery, large onion, pinch of salt and pepper, garlic, diced. Add ground beef and brown. Add all tomato ingredients, Parmesan cheese and spices. Then simmer for 45 minutes, adding water, if necessary. Boil lasagne with a pinch of salt and a teaspoon of cooking oil.

In separate boil, blend the following: ricotta cheese or cottage cheese, chopped green onion and 2 eggs. Now, you are ready to begin putting it all together. Place 1 layer of cooked pasta noodles in a large 9x13 inch pan, slightly oiled. Then cover with meat/tomato sauce and a layer of cream/cottage mixture. Then a layer of yellow and Mozzarella cheese sprinkled with Parmesan cheese. Repeat as many times as necessary. Bake at 350 degrees for 45 minutes or less.