Peg'S Lasagna

Name: Peg'S Lasagna
Ingredients: 2 lb. lean ground beef; 2 (15 1/2 oz.) cans tomato sauce; 1 tomato sauce can water; 2 Tbsp. olive oil; 1 (8 oz.) pkg. fresh mushrooms, sliced; 1 (8 oz.) pkg. shredded Mozzarella cheese; 1 (8 oz.) pkg. shredded Cheddar cheese; 1 medium onion, minced; 2 cloves garlic, minced; 1 (16 oz.) pkg. lasagna noodles; 2 Tbsp. minced bell pepper; salt and pepper to taste; 2 tsp. dry Italian seasonings; 1 (16 oz.) small curd cottage cheese

14 ingredients

5 steps

Ingredients

2 lb. lean ground beef
2 (15 1/2 oz.) cans tomato sauce
1 tomato sauce can water
2 Tbsp. olive oil
1 (8 oz.) pkg. fresh mushrooms, sliced
1 (8 oz.) pkg. shredded Mozzarella cheese
1 (8 oz.) pkg. shredded Cheddar cheese
1 medium onion, minced
2 cloves garlic, minced
1 (16 oz.) pkg. lasagna noodles
2 Tbsp. minced bell pepper
salt and pepper to taste
2 tsp. dry Italian seasonings
1 (16 oz.) small curd cottage cheese

Directions

1

Brown meat, onion, garlic, bell pepper and mushrooms in 1 tablespoon oil in a large skillet or pot.
2

Add tomato sauce and water and cook on low heat for about 20 or 30 minutes.
3

Cook noodles in boiling water according to package directions using 1 tablespoon oil and 1 teaspoon salt; drain.
4

Layer noodles, cheeses and meat sauce in lightly greased lasagna pan or roaster, repeating layers and topping with cheese.
5

(Have available a jar of Prego or other spaghetti sauce in event of meat sauce shortage.) Bake at 350° for 45 to 60 minutes or until done.