Gepetto’s Famous Lasagna

3 pounds ground beef            (I use 1 pound of hamburger and cut down the other
1 cup onions (finely chopped)        ingredients also.  I used 1 can of tomatoes, put in blender)
½ cup fresh garlic (crushed)       
2 T pepper               
1 T. sweet basil
1 T. Italian seasoning
1 ½ T. onion salt
1 ½ T. chile powder
2 ½ pounds cottage cheese
2 ½ pounds ricotta cheese
10-15 lasagna noodles  (cooked)
3 pounds crushed tomatoes
1 pound mozzarella (shredded)

Begin by bowning the ground beef mixed with the finely chopped onions and garlic in a large pot.  Once the greand beef mixture is cooked, drain the grease.  Add all spices and mix well.  Add the crushed tomatoes, mix and simmer on very low heat for 1 hour.

Preheat oven to 350 degrees.  Oil the lasagna pan.  Mix together the cottage and ricotta cheese in a separate bowl.  Place a layer of noodles in the bottom of the lasagna pan, add a layer of meat mixture, then a layer of cheese mixture, repeat with a layer of noodles, a layer of meat, and a layer of cheese mixture.  Place the remaining noodles on top.  Cover with a layer of mozzarella cheese.  Bake at 350 for approximately 15 to 20 minutes, or until cheese on top has melted.