Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  32      ounces        tomato sauce
   1      pound         tomatoes -- canned
   2      medium        onions -- (or less)
   8                    garlic cloves
   8      ounces        black olives
                        - drained  -- (optional)
   8      ounces        green olives
                        - drained  -- (optional)
   8      ounces        mushrooms -- (optional)
   1      large         broccoli bunch
                        - -- (optional)
  16      ounces        cottage cheese
  16      ounces        mozzarella cheese
                        - -- (or less)
  16      ounces        other cheese
                        - -- (cheddar, swiss,
                        -- jack
     1/2  cup           parsley -- (optional)
  12      ounces        spinach -- (or less)
   3                    eggs
   2      pounds        lasagna noodles
                        - -- (approximately 2
                        -- boxes)
                        Italian spices -- to taste

Preparation:

SAUCE: Put tomatoes and tomato sauce in large pot over low heat. Press garlic, add. Chop onions, olives, mushrooms and broccoli, add. Add spices to taste. Simmer covered over low heat until the whole tomatoes have merged with the rest of the sauce and you can no longer tell where one begins and the other ends. CHEESE: Grate the cheeses and mix. Add eggs, parsley and spinach, mix well. BUILDING THE LASAGNA: In a lasagna pan, put in just enough sauce to cover the bottom of the pan. Make a layer of noodles. Using about half of the available cheese mixture, make a layer of cheese. Another layer of noodles. Cover the noodles with sauce, the important thing being to make sure all noodles have at least some sauce on them. Another layer of noodles. Use the rest of the cheese mixture and make a layer of cheese. Put down the last layer of noodles, then use the remaining amount of sauce, or as much as possible, and cover the noodles in sauce. Bake at 375F. for 45 minutes.