Ingredients

• 2 Cups Canned, Diced Tomatoes
• 2 Cups Tomato Sauce
• 1 Cup Water
• 1/2 Cup Onions, Diced
• 1/2 Cup Bell Pepper, Green, Diced
• 2 Cloves, Garlic
• 1/4 Cup Chopped Fresh Parley Leaves
• 1 1/2 Teaspoon Italian Seasoning
• 1 1/2 Teaspoon Seasoning Salt
• 2 Bay Leaves
• 1 1/2 Teaspoon House Seasoning
• 1 1/2 Pound Ground Beef
• 6 to 9 Long Strips of Lasagna Noodles
• 12 ounces Cottage Cheese
• 1 Beaten Egg
• 1/2 Cup Parmesan
• 1 Cup Gruyere Cheese
• 1 Cup Grated Swiss Cheese
• 2 Cups Grated Cheddar
• 1 Package Cream Cheese
• 1 Cup Mozzarella, Grated

Directions

1. Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot

2. Bring to a boil, then reduce heat and simmer, cover for 1 hour

3. Crumble the ground beef in a saucepan.

4. Cook until no pink remains then drain off the fat.

5. Add the ground beef to stockpot.

6. Simmer for another 20 minutes and then remove bay leaves.

7. Cook the pasta according to the package directions, then drain and set aside.

8. For Lasagna: Place a thin layer of sauce in the bottom of a 9 by 13 by 2 inch pan. Layer 1/3 of each: noodle, cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheese. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.

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