Blue Ribbon Lasagne

This is my "go to" lasagne recipe.  I love it!

1 lb. lean ground beef

1 onion, chopped

1 (28 oz.) can diced tomatoes

1 (15 oz.) can tomato sauce

1 (6 oz.) can tomato paste

2 bay leaves

2 T. dry oregano

2 T. dry parsley

2 T. dry basil

2 cloves garlic, minced

1 t. salt (although, I usually don’t add the salt)

Pepper

1 (16 oz.) pkg. lasagna noodles

1 lb. small curd cottage cheese

2 eggs

1 lb. Mozzarella cheese, grated

1 lb. Monterey Jack cheese, grated

Parmesan cheese

Brown ground beef and diced onion until cooked through and onions are transparent.  Place in a big pot along with tomatoes, tomato sauce, tomato paste, and herbs.  Simmer for 2 hours.  Before assembling, cook noodles according to directions and drain.  Mix cottage cheese and eggs.  Spray with cooking spray a 9 x 13 and 9 x 9-inch baking pans.  Using half of each, layer noodles, meat sauce, cottage cheese and shredded cheese.  Repeat using the other half.  Sprinkle top with grated parmesan cheese.  Bake at 350° for 45 minutes.  Serves 10 – 12.