Lasagna

From my sister Debbie Sundblad
The recipe is for my large Williams & Sonoma nonstick Pan.

If using a standard 9 by 13 pan – cut everything in 1/2.

Oven Temperature - 350

Ingredients

3-4 lbs. Ground Beef
½ lb. Sliced Pepperoni – cut into small pieces
24 oz. Tomato Paste
4 Tablespoons Dry Onions
2 Teaspoons Garlic Salt
2 Tablespoons Salt (I do not use any)
3 Teaspoons Worcester Sauce
3 Teaspoons Dry Oregano
13 Cups Water
24 oz. Lasagna Noodles (Raw Uncooked)
16 oz. Cottage Cheese
6 cups of various shredded cheese (feel free to use more – I do)
(Mozzarella, Cheddar, Monterrey Jack, Swiss, Parmesan)

Directions:
1. Brown Ground Beef and drain grease
2. Warm Pepperoni pieces and wrap in paper towel to get rid of excess grease.
3. In a big sauce pan (remember it has to hold more than 13 cups) mix the following ingredients:
Water
Tomato Paste
Dry Onions
Garlic Salt
Salt
Worcester Sauce
Dry Oregano
On medium heat - mix until tomato paste is dissolved and sauce is hot.

4. On bottom of pan, pour about 2 cups of sauce & put one layer of lasagna noodles on top of sauce.
5. On top of noodles, put some ground beef, pepperoni & cheeses.
6. Pour some sauce on top
7. Repeat noodles, meat, cheeses & sauce until pan is almost full – usually 3-4 layers.
8. Sauce and meat should be done. Top off with remaining cheeses.
9. Cover with Tin Foil
10. Bake 1 ½ hours – may take a little longer.
11. Let set 15 minutes before serving.