Lasagne Overnight

• 1/2 c. chopped onions
• 2 Tbsp. oil
• 1 lb. hamburg
• 1 (6 oz.) can tomato paste
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 clove garlic
• 3/4 tsp. oregano
• 1 1/2 c. water
• 12 oz. Mozzarella cheese
• 1/2 c. Parmesan cheese
• 1 lb. cottage cheese
• 8 oz. lasagne noodles
• 1 (4 oz.) can mushrooms

1. Saute onions and garlic in oil. Add meat.
2. Brown, then drain. Add tomato paste, water, mushrooms, oregano, salt and pepper. Cover and simmer for 30 minutes.
3. In a greased 9 x 13 x 2-inch pan, place a layer of noodles. Spread with a layer of meat sauce, layer of Mozzarella and layer of cottage cheese. Repeat layers. Cut one slice of Mozzarella cheese into 5 strips and put them diagonally across the top. Sprinkle with Parmesan cheese and store in refrigerator for 24 hours.
4. Bake in a 350u0b0 oven for 1 hour (uncovered).
5. Cool 10 minutes before serving.

onions, oil, hamburg, tomato paste, salt, pepper, clove garlic, oregano, water, mozzarella cheese, parmesan cheese, cottage cheese, lasagne noodles, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791854 (may not work)