Chef Bogle'S Lasagne

• 1 lb. curly edge lasagne No. 80
• 2 lb. chopped meat
• 2 (8 oz.) cans sliced mushrooms
• 1 lb. spinach noodles
• 1 large green pepper
• 2 large onions
• Accent
• oregano
• garlic powder
• olive oil
• 1 pt. Ricotta cheese
• 1 lb. Mozzarella cheese, sliced
• 1 lb. extra sharp cheese
• 1 pt. cottage cheese
• 1 lb. Mozzarella cheese, shredded
• 2 (6 oz.) cans tomato paste
• 1/2 lb. hickory smoked cheese
• meat tenderizer
• bay leaves

1. Chop onions, green pepper and garlic very fine.
2. Saute in olive oil on low flame in deep pot for 5 minutes.
3. Sprinkle meat tenderizer evenly on chopped meat.
4. Add one egg and 1 tablespoon of Accent.
5. Mix thoroughly, then place in same pot with onions, green pepper and garlic.
6. Cook for 15 minutes over medium flame. While still cooking, add the 2 cans of tomato paste and 2 cans mushrooms; pour water off first.
7. Blend together and add 3 pinches of oregano.
8. Simmer over low flame until all ingredients have mixed well.
9. Season to taste.
10. Do not add salt.
11. Drain off excessive grease and place on a very low flame.

curly, chopped meat, mushrooms, noodles, green pepper, onions, accent, oregano, garlic, olive oil, ricotta cheese, mozzarella cheese, extra sharp cheese, cottage cheese, mozzarella cheese, tomato paste, hickory smoked cheese, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941665 (may not work)