Jim Bennett'S Lasagne

• 2 lb. ground chuck
• 1 large chopped onion
• 1 Tbsp. oregano
• 2 tsp. garlic salt
• 2 (6 oz.) cans tomato paste
• 2 (12 oz.) cartons cottage cheese
• 2 tsp. pepper
• 1 lb. shredded Mozzarella cheese
• 1 c. Parmesan cheese
• 2 cloves garlic
• 1/2 c. chopped bell pepper
• 1 Tbsp. basil
• 1 (1 lb.) can tomatoes
• 10 oz. lasagna noodles
• 2 eggs, beaten
• 2 Tbsp. parsley

1. Brown meat.
2. While meat is browning, put cloves of garlic, onion, bell pepper, oregano, basil, garlic salt, tomatoes and tomato paste in a food processor and make a sauce.
3. When meat is browned, drain and add to sauce.
4. Simmer, uncovered, until thick (45 minutes to 1 hour), stirring frequently.
5. Cook noodles in boiling salted water until tender; drain and rinse in cold water. Combine cottage cheese with eggs, pepper, parsley and Parmesan cheese and mix well.

ground chuck, onion, oregano, garlic salt, tomato paste, cottage cheese, pepper, mozzarella cheese, parmesan cheese, garlic, bell pepper, basil, tomatoes, lasagna noodles, eggs, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217334 (may not work)