Judy's Lasagna

Ingredients

• 2 tablespoons balsamic vinegar 
• 56 ounce tomatoes crushed canned
• 1 pound curd cottage cheese 
• 1 tablespoon marjoram dried
• 2 large eggs 
• 3 tablespoons basil fresh divided thinly sliced
• 2  garlic cloves minced
• 2 pounds ground beef 
• 8  lasagna noodles or hot cooked
• 2 tablespoons olive oil 
• 1 tablespoon oregano dried
• 3 tablespoons oregano fresh divided chopped
• 1 cup parmesan cheese freshly grated for garnishing
• 12 servings pepper freshly ground to taste
• 1 cup red wine 
• 12 servings sea salt to taste
• 2 cups mozzarella cheese shredded thinly sliced
• 1 cup whole-milk ricotta cheese 
• 2  onions yellow chopped

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Heat olive oil in a large skillet over medium-high heat.
3. Add onion, and saut about 5 minutes or until soft and translucent.
4. Add beef, and cook, stirring until it crumbles and is no longer pink.
5. Add sea salt and next 3 ingredients. Cook, stirring occasionally, 5 more minutes or until beef is cooked through.
6. Add garlic, and cook 1 more minute.
7. Add balsamic vinegar and wine, and cook about 1 minute or until slightly reduced.
8. Add tomato; reduce heat to low. Cook 15 minutes, stirring occasionally, until sauce thickens. Stir in 1 1/2 tablespoons each fresh basil and oregano.
9. Combine cottage cheese, ricotta, eggs, and remaining fresh herbs in a medium bowl; stir to combine.
10. Spread 2 2/3 cups sauce in bottom of 13- x 9- x 2-inch baking dish.
11. Place half of noodles over sauce, and sprinkle with half of mozzarella. Top with another 2 2/3 cups sauce, noodles, and cottage cheese mixture.
12. Layer remaining mozzarella, 2 2/3 cups sauce, and Parmesan on top. Cover with foil, and bake at 350 for 50 minutes. Uncover and continue to bake 30 more minutes or until cheese browns slightly.
13. Let stand 30 minutes before serving.