Recipe from Rocco Mazzini of Panhandle, Texas

Prep Time: 1 hour
Total Time: 1 hour 30 min

2 lbs ground beef, to brown and drain all the fat juices out
2 onions minced
3 garlic crushed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
5 tablespoons of chopped parsley
3 cups of chopped tomatoes
1/2 cup of tomato puree (125ml)
1/2 cup of tomato paste (130g)
3 cans of tomato sauce
2 cups of Parmesan cheese
2 cups of mozzarella cheese
2 cups of cottage cheese
1 cups of ricotta cheese
3 cups of cheddar cheese
1 cups of goat cheese
3 cups of colby/jack cheese

1.  Cooking all ingredients together and holding the cheese till last to put in. Make sure your pasta sauce is fully cooked to thickness and then once your sauce is made, in about 30 minutes you will boil your noodles only half way or they will fall apart.

2. You then put one layer of noodles at the bottom of regular sized cake pan or cassorle dish and as you put meat and sauce and cheese one layer at a time until you make 7 layers with 7 cheese. This means you put 7 cheeses on each layer of the lasagna. Once you get the last layer on then load the rest of your sauce and cheeses all on top.

3. Cook covered for one hour and uncovered for 1/2 hour at 350 degrees.

Servings: 10

Comments: Make sure you take your time with this