Lasagna

Everyone has their own favorite lasagna recipe, and we are certainly no different. Steve seldom orders lasagna when we go out to eat because he has decided that this is the best lasagna out there. The sauce recipe was originally given to me by my grandma, but there are a few adaptations I've made along the way.

1/2 lb hamburger
1/2 lb italian sausage
3 - 6oz cans tomato paste
3 cups water
1 tbsp onion powder
1/4 tsp garlic powder
2 tsp salt
1/2 tsp pepper
3 whole bay leaves
1/2 tsp oregano
2 tbsp parsley

Brown meats and place in crock pot. Add all other ingredients, mixing well. Allow to simmer on low for 4-6 hours, stirring occasionally. Boil 9 or 12 lasagna noodles, depending on how many layers you want your lasagna to have; plan on three noodles per layer. When you are ready to assemble your lasagna, have the following ready:

1 lb shredded mozzarella or montery jack cheese
1 pt cottage cheese (I prefer small curd) with a single egg mixed in
parmesan cheese

Begin with a ladle of sauce in the bottom of a 9x13 pan, followed by noodles, a thin layer of cottage cheese spread along the noodles, 1-2 ladles sauce spread to all corners, a sprinkle of parmesan cheese, and a handful of shredded cheese. Repeat these layers until you get to the top of the pan or you run out of ingredients, making sure that you end with a layer of shredded cheese. Bake at 350 for a half hour until the edges are bubbly. Allow to sit for 10-15 min before serving with your choice of vegetable and a slice of garlic bread.