Lasagna Romano

• 1 (12 oz.) pkg. cottage cheese (small curd or Ricotta), drained
• 1 (8 oz.) pkg. lasagna
• 3/4 lb. ground beef
• salt and pepper to taste
• 2 cans tomato sauce or 1 can tomatoes
• 1 can water
• 1 foil pkg. sauce mix
• 1/4 tsp. salt
• a little black pepper

1. Set out cottage cheese; drain and let stand at room temperature for 20 minutes.
2. Cook lasagna according to package directions.
3. Drain well and set aside.
4. Brown ground beef in a skillet.
5. Salt and pepper to taste.
6. Add tomato sauce or tomatoes, water, sauce mix, salt and pepper.
7. Put a layer of sauce over meat; spoon in thin layer cottage cheese cheese, layer of lasagna and remaining layers of each.
8. Sprinkle with grated Romano or Mozzarella cheese.
9. Bake in a 325u0b0 oven for 20 minutes or until bubbles if it has been refrigerated.
10. Serves 6.

cottage cheese, lasagna, ground beef, salt, tomato sauce, water, foil, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=678713 (may not work)