Lasagna

• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. oregano
• 1 tsp. Italian seasoning
• 12 oz. tomato paste
• 15 oz. crushed tomatoes
• 10-12 lasagna noodles
• 24 oz. cottage cheese
• 1 1/2 c. grated mozzarella
• 1/2-1 c. paremsan cheese
• 8 oz. brick cream cheese

Preheat oven to 375 °. Boil lasagna noodles or soak in HOT tap water for 20 minutes. Meanwhile, brown the ground beef with the onion, adding salt, pepper, and seasonings toward the end. Add tomato past and crushed tomatoes to the meat and simmer for 15 minutes. Grease 9x13 casserole dish. Make layers as follows: Noodles, 1/2 the cottage cheese, 1/2 the cheddar, 1/2 c. of mozarella, meat sauce, parmesan, noodles, 1/2 cottage cheese, 1/2 the cheddar, 1/2 c. of mozarella, meat sauce, paremsan. Slice the cream cheese into 12 portions and spread each slice out into a rectangle. Place on top of lasagna, sprinkle remaining 1/2 c. mozzarella on top and bake for 25 minutes. Let sit for 10-15 minutes before serving.