Lasagna By Mike Hoover - cooking recipe

Ingredients

15 lasagna noodles
3 Tbsp. olive oil
4 cloves garlic, minced
3 cans tomato paste
3 cans whole tomatoes, peeled
1 pkg. grated Parmesan cheese
3 eggs
black pepper to taste
3 Tbsp. dry parsley
2 tsp. basil (leaf)
8 oz. fresh mushrooms
1 tsp. thyme
1 large onion, chopped
1 lb. ground pork
2 lb. ground beef
2 c. water
3 lb. Mozzarella cheese
3 lb. small curd cottage cheese
salt to taste
4 bay leaves
3 tsp. oregano
1/2 tsp. rosemary
1 dash red pepper

Preparation

Saute onion and garlic in olive oil.
Add meats and brown. When brown, add all other ingredients.
Simmer 1 to 2 hours over low heat, covered.
While the sauce is simmering grate the cheese in a large bowl and set in the refrigerator to chill.
Beat the eggs well and add to the cottage cheese; also put in the fridge to chill.
Cook lasagna noodles according to package instructions; drain and cool.
In a 12 x 18-inch pan, put enough sauce in the bottom of the pan which has been buttered to cover it.
Follow with a layer of noodles, layer of Mozzarella cheese and egg cottage cheese mixture.
Repeat layers until pan is full.
Sprinkle with grated Parmesan cheese and bake for 40 minutes at 375\u00b0.
The pan can be put in the refrigerator overnight if you are not going to serve it right away.
If you do it will take about 90 minutes of cooking to get hot to the middle.
Serves 18.