Beth'S Lasagna

• 1/4 c. celery, minced
• 1 medium onion, minced
• 1 clove garlic, minced
• 2 Tbsp. lard or drippings
• 1 - 1 1/2 lb. ground beef
• 1 lg. can tomatoes (3 1/2 cups)
• 1 (6 oz.) can tomato paste
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. cayenne pepper
• 1/2 tsp. oregano
• 1 bay leaf
• 1/2 lb. lasagna noodles (6-8)
• 12 oz. Mozzarella cheese, grated
• 8 oz. cottage cheese
• 1/3 c. Parmesan cheese, grated

1. Preheat oven to 350u0b0.
2. Cook celery, onion, and garlic in drippings until tender.
3. Add ground beef and cook over medium heat until red color disappears and meat is crumbly, not hard.
4. Add tomatoes and tomato paste to meat.
5. Season with salt, sugar, cayenne pepper and oregano.
6. Place bay leaf on top of mixture. Simmer uncovered for 20 minutes.
7. Don't stir.
8. Remove bay leaf. Meanwhile, cook noodles as directed on box.
9. Arrange 1/2 noodles in bottom of 12x8x2 inch baking dish (3 quart).
10. Spoon in half of meat, then half of cottage cheese, then half of mozzarella. Repeat layers;
11. noodles, meat, cottage cheese, Mozzarella cheese. Sprinkle 1/3 cup grated Parmesan cheese on top.
12. Bake uncovered 30 minutes.

celery, onion, clove garlic, lard, ground beef, tomatoes, tomato paste, salt, sugar, cayenne pepper, oregano, bay leaf, lasagna noodles, mozzarella cheese, cottage cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67569 (may not work)