Lasagna

From: Dee Barton 

Serves: 12

2 packages lasagna noodles

3 (12 ounce) cans tomato paste

1 pound ground beef

6 (15 ounce) cans tomato sauce

6 ounces pepperoni slices cut in half

1 large onion

2 bay leaves

2 tsp rosemary

2 tsp basil

1/2 tsp celery seed

1 tsp garlic powder

2 tsp salt

1/2 tsp pepper

1/4 cup parsley

2 tsp oregano

2 pounds mozzarella shredded

3 cups cottage cheese

2 eggs

1/4 tsp salt

2 Tbsp parmesan cheese

In a 6 quart pot brown ground beef and drain the fat. Add onions and sauté until onions are tender. Add all of the spices. Bring sauce to a boil and then turn to low and let simmer for about 5 hours uncovered. Spray a large 9x13 pan with non-stick spray. In a separate bowl combine cottage cheese, eggs, salt and parmesan cheese. Cover the bottom of the pan with a little sauce. Put a layer of noodles over the sauce. Add more sauce on top of the noodles then put some of the cottage cheese mixture on top of that, then sprinkle mozzarella cheese on the cottage mixture. Keep alternating the noodle, sauce, and cheese layers until all the noodles and sauce are used. Sprinkle more mozzarella cheese on top. Cover the pan with foil and tent it. Bake at 325 degrees for about an hour.