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Lasagna
Preheat oven to 350 degrees
Sauce
1 ½ to 2 lbs. ground beef
2 cloves garlic
½ onion, diced
½ green pepper, diced
1 jar prepared sauce (I like Safeway’s Organic brand marinara or tomato basil)
1 bay leaf
water
Cheese mix
Lg. carton of small curd cottage cheese
1 12 oz. ball mozzarella, grated
¾ cup cheddar, grated
¼ cup grated parmesan
Couple dashes basil
Couple dashes tarragon
1 pkg. lasagna noodle (I prefer oven-ready)
Brown ground beef, (I season with Mrs. Dash original, season salt and pepper) with half of garlic, onion and green pepper. Drain excess fat into a disposable container. Return ground beef to large pot (3 qt.) add sauce and rinse jar w/ water and pour into pot. Season w/ bay leaf and simmer over medium to low for 1/2 to 1 hour. Continue to add water periodically as it simmers so that it does not get too thick. Just before lasagna construction begins add remaining garlic, onion and pepper. Let simmer just long enough for the flavors to bloom.
In large bowl, combine cottage cheese, mozzarella, cheddar and parmesan cheeses. Season w/ basil and tarragon. Mix well. Allow to rest.
Since I use oven ready noodles, I’d begin construction now, but if you prefer to boil your noodles, prepare noodles according to directions. Drain and run under cool water to stop cooking process.
Construction:
Remove bay leaf from sauce. Ladle one or two ladles of sauce into the bottom of a 9x13” baking dish or disposable pan. Spread sauce over bottom to avoid sticking or burning. Layer 1/3 of the noodles, 1/3 of sauce and sprinkle 1/3 of cheese. Repeat layers two more times, topping with remaining cheese.
Bake in preheated 350 degree oven for about 45 minutes to one hour, or until sauce is bubbling and cheese is browned.