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.