Chef Bogle'S Lasagne - cooking recipe

Ingredients

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

Preparation

Chop onions, green pepper and garlic very fine.
Saute in olive oil on low flame in deep pot for 5 minutes.
Sprinkle meat tenderizer evenly on chopped meat.
Add one egg and 1 tablespoon of Accent.
Mix thoroughly, then place in same pot with onions, green pepper and garlic.
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.
Blend together and add 3 pinches of oregano.
Simmer over low flame until all ingredients have mixed well.
Season to taste.
Do not add salt.
Drain off excessive grease and place on a very low flame.