Recipe Box 2

            Ed's Favorites

                   By: Ed Henderson

               Floyds' Market
                      Sedan, Kansas

Meaty Lasagna

2 lbs. Ground Chuck (*opt)             1 = 26.5 oz. can Spaghetti Sauce
1 cup  Onion (chopped)                    1  container   Cottage Cheese  (*opt)
8 oz  Dry Lasagna                             2-3 cups Shredded Mozzarella Cheese
1/4 cup.  Olive Oil                            1/4 cup  Parmesan Cheese
Garlic Powder Salt & Pepper to taste
1/2 cup Chopped green pepper

Brown ground meat in 1/2 of olive oil, add salt, pepper and garlic while cooking. Drain grease and let cool.
In large pot bring 2 quarts of water to boil add salt and remainder of olive oil. Place in Lasagna, 8- 10 noodles
and boil per package instructions. Drain and let cool.
Spray coat 1 8X10 cake pan. Place 3-4 noodles (as needed) in bottom of pan, spread some spaghetti sauce over
noodles spread cottage cheese evenly over noodles, sprinkle over with some  mozzarella cheese. Begin second layer
of noodles, spread more spaghetti sauce, spread portion of meat mixture, followed by cheeses and topped with chopped
onion & green pepper. Continue making  noodles, sauce, meat cheese, onion- green pepper layers adding garlic and/or
salt & pepper as desired.
Finnish top off with extra cheeses. Cover with pre sprayed foil and bake in 350ºF oven for 35 minutes.
Remove foil and continue to bake additional 20 - 30 minutes. Serve hot.

*Options (opt)
Can substitute Italian sausage with ground chuck and Ricotta cheese for cottage cheese or a mix.
Other options are to add black olives, mushrooms and extra cheeses like Monterey Jack or Cheddar
to the top layer after removing foil.