Preparation time: 30-45 minutes
Cooking time: 25-30
8 oz. Lasagna Noodles (cooked, rinsed & drained)
12 oz. Italian Sausage or Ground Beef (browned and drained)
1 can(10 3/4oz) Tomato Puree
1 can(15 oz.) diced tomatoes
2 cups Small curd 4% milkfat Cottage Cheese
2 cups Mozzerella Cheese (shredded)
6 oz. Ricotta Cheese
1/2 cup Parmasean Cheese (shredded or grated)
1 pakage Spagetti Sauce seasonings
1/2 teaspoon Minced Garlic (divided)
1/4 cup White Onion (minced)
1/4 cup Bell pepper (minced) *any color*
1 tablespoon Italian Herbs (option)
1/2 teaspoon salt (optional)
1/2 teaspoon Extra Virgin Olive Oil (optional)
Boil noodles in large stock pot with salted (or oiled) water.
Meanwhile brown sausage or ground beef in a medium or large skillet adding half the minced garlic during the last few minutes (no more then 3 minutes).
Add tomato puree, tomatoes, seasoning packet, herbs (optional to taste), peppers, onion, and remaining garlic.
Bring to a boil. Reduce heat to simmer and simmer for 20-25 minutes, Stirring frequently.
Pre-heat oven to 400 degrees. Drain and rinse noodles. In an 11x17 casserole dish, layer noodles, sauce mix, ricotta, cottage cheese, mozzerella, and parmesian cheeses.
Repeat 2-3 times (depending on the depth of dish).
Bake for 25 minutes. (serves 8-10)
***WARNING!!! This dish contains significantly more then the daily recomended allowance of fat! Low-Fat / Non-Fat ingredients can be substituted using equal portions***