Served as main course. Non-vegetarian dish.

Italian

2 medium Onions, finely chopped

1 Stalk Celery, thinly sliced crosswise

1/2 Green Pepper, finely chopped

2-8 Cloves Garlic, minced (depending on taste)

3 Tablespoons Olive Oil, divided

2 lbs lean ground Beef

2 (7 1/2 ounce) cans Tomato Sauce

1 (5.5-11 ounce) can Tomato Paste

3 teaspoons Salt, divided

2 teaspoons dried Oregano

1-2 teaspoon Italian Seasoning

1 1/2 cups Water

2 Eggs

1 cup cream-style Cottage Cheese

1/3 cup grated Parmesan Cheese

1 lb Lasagna Noodles, cooked (8 to 12 strips)

1 (12 ounce) package Mozzarella Cheese

Saute onions, green peppers and garlic in 2 tbsp oil. Add celery to very tail end of this. Add beef, breaking apart. Brown the beef, if you are using extra lean ground beef, there is no need to drain any excess fat. Add tomato sauce, tomato paste, salt (2 tsps), dried oregano, Italian seasoning and water. Simmer for 20 to 25 minutes. In a separate bowl, mix 1 egg with cottage and parmesan cheese, 1 tbsp oil and 1 tsp salt. Beat second egg and toss with noodles. Assemble lasagna in a lasagna pan in the following order: 1/2 meat mix, 1/2 noodles, cheese/egg mix, 1/2 noodle mix, 1/2 meat mix. Bake in a 350 degree oven for 45 minutes. Add Mozzarella cheese to top after lasagna has been in oven for 45 minutes. Bake 15 minutes longer.

Preparation time: 30 minutes

Cooking time: 1 1/2 hours

Serves: 16

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