1/2 cup chopped onion

2 cloves of garlic

1/4 cup salad oil (optional)

2 pounds ground beef

1 (1 pound 13 oz.) can tomatoes

2 (8 ounce) cans tomato sauce

2 teaspoons oregano

salt

1/2 teaspoon pepper

5 quarts boiling water

1 pound lasagna noodles

2 cups creamed cottage cheese

1 pound mozzarella cheese or monterey jack cheese

1 pound mild colby cheese, or mild cheddar

1/2 cup parmesan cheese, grated

Chop onion and garlic. Heat oil in fry pan or heat ground beef slowly and let fay brown meat, then add onion and garlic. Mix and cook until ground beef is lightly browned; stir occasionally. Add tomatoes, tomato sauce, oregano,  2 teaspoonfuls salt and pepper. Simmer, stirring occasionally, for 45 minutes. Allow some of the sauce mixture to evaporate. Heat water in a large kettle until it is actively boiling. Add 2 teaspoonfuls salt and lasagna strips, one at a time. Cook, uncovered, stirring occasionally, until tender, but still a bit chewy (about 15 to 20 minutes). Drain in colander. Spread 1/2 meat sauce in bottom of pan. Cover with 1/2 lasagna noodles. Spread 1/2 cottage cheese, mozzarella cheese, colby and parmesan cheese on in layers. Repeat. Bake at 350 degrees for 20 minutes.