Lasagna

• 2 Tbsp. olive oil
• 2 large onions, chopped
• 2 cloves garlic, mashed
• 8 oz. fresh mushrooms
• 1 lb. ground beef
• 1 lb. ground pork or veal or Italian sausage
• 1 Tbsp. basil
• 2 Tbsp. oregano
• 2 tsp. Lawry's salt
• 1 (1 lb.) can tomatoes
• 12 oz. can tomato paste
• 1/2 tsp. red pepper flakes
• 1 bay leaf
• 1 lb. lasagna noodles
• 5 qt. water
• 3 Tbsp. salt
• 1 Tbsp. olive oil
• lots of Parmesan cheese
• 1 lb. Mozzarella cheese, grated
• 3 c. large curd cream-style cottage cheese
• 2 beaten eggs
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. chopped parsley

1. Bring water, salt and oil to boil.
2. Cook noodles until until "al dente" about 15 to 18 minutes.
3. Drain and dry noodles.

olive oil, onions, garlic, fresh mushrooms, ground beef, ground pork, basil, oregano, salt, tomatoes, tomato paste, red pepper, bay leaf, lasagna noodles, water, salt, olive oil, lots of parmesan cheese, mozzarella cheese, curd cream, eggs, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944294 (may not work)