Pasta, Potatoes, & Rice Lasagna Serves 10 to 12 ½ package lasagna noodles 1½ pound ground chuck beef 1 large jar conventional spaghetti sauce 1 small can mushrooms 1 small can tomato paste 1 tomato paste can of water ½ cup white wine 1½ tablespoons Italian seasoning 1 medium onion, chopped ½ cup chopped bell pepper 2 cloves garlic, crushed and chopped 1 cup Cottage cheese or Ricotta cheese 16 ounces Mozzarella cheese 1 cup Parmesan cheese 1½ tablespoons Worcestershire sauce
Brown beef, then drain. Add spaghetti sauce, mushrooms, tomato paste, water, wine, Italian seasoning, onion, bell pepper, and garlic. Simmer on low for 30 to 45 minutes. This can be done the night before serving. To assemble the lasagna, spread 1 cup sauce on bottom of oiled pan. Add lasagna noodles to cover. Another cup of sauce. Add ½ Cottage cheese, 13⁄ Mozzarella cheese, 13⁄ Parmesan cheese. Repeat noodles, sauce, and cheeses. Add remaining sauce on top, then sprinkle with Parmesan cheese. Bake at 350 degrees for 45 to 55 minutes. Carmen Boatwright
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