Greeny's Lasagna

Lasagna Noodles
3 quarts of water
1 tablespoon salt
1 tablespoon vegetable oil
16 strips white or green lasagna noodles

Cheese and Egg Mixture
1 egg
1 (1-lb.) carton small curd cottage cheese
1/2 (1-lb.) carton ricotta cheese
1/2 cup grated Parmesan cheese

Meat Sauce
1-1/2 lbs. lean ground beef (I have also mixed in ground sausage & shredded chicken)
1/2 cup chopped onion
2 (1-lb) cans stewed tomato
2 (16-oz.) can tomato sauce
1 (6-oz.) can tomato paste
2 tablespoons dried parsley flakes
1/3 cup dry red wine (optional)
2 garlic cloves, pressed
2 teaspoons dried oregano
1 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt to taste

1 lb. mozzarella cheese, thinly sliced

Prepare Meat Sauce. Butter a 13" x 9" baking dish; set aside. Bring water to a rapid boil in a heavy 5-quart pot or Dutch oven. Add salt and oil. Gradually add lasagna noodles being sure the water continues to boil. Cook noodles uncovered until tender but firm, stirring occasionally. Drain.  In a medium bowl, beat egg, stir in cottage cheese, ricotta cheese and parmesan cheese; mix thoroughly.  Place a thin layer of Meat Sauce in the prepared dish.  Layer 4 lasagna noodles on top of sauce. Spread ¼ of the cheese mixture over noodles and cover the layer with ¼ of the meat sauce. Arrange mozzarella cheese slices over sauce. Repeat 3 times with remaining noodles, cheese mixture and meat mixture. Place in cold oven. Set temperature control at 375°F (190°C). Bake 20 minutes. Remove lasagna from oven. Cut remaining mozzarella cheese into thin strips and arrange on lasagna. Bake 10 minutes longer. Let stand 10 minutes before cutting. Makes 6 to 8 servings.