Santa Fe Lasagna (Oamc)

• 12 lasagna noodles, cooked
• Meat Sauce
• 1 1/4 lbs ground beef
• 1 onion, diced
• 1 stalk celery, diced
• 1 (14 ounce) can crushed tomatoes
• 2 (7 1/2 ounce) cans tomato sauce
• 1 (4 ounce) can diced green chilies, with juice
• 2 tablespoons taco seasoning (I use Bulk Taco Seasoning Mix)
• 1 teaspoon cumin
• Cottage Cheese Sauce
• 2 cups cream-style cottage cheese
• 2 eggs
• 1/2 cup cheddar cheese, grated
• 1/2 cup monterey jack cheese, grated
• Topping
• 1 cup cheddar cheese
• 1 cup monterey jack cheese

1. For meat sauce: Scramble fry ground beef, onions, and celery until lightly brown. Stir in remaining ingredients and simmer while making cheese sauce.
2. For Cheese sauce: combine ingredients and mix well.
3. To assemble: put a small amount of meat sauce in a 9X13 inch baking pan. Top with 4 lasagna noodles. Add 1/3 of remaining meat sauce. Top with 1/2 of cheese sauce, 4 additional noodles, then repeat layers, ending with the meat sauce.
4. Sprinkle cheddar and Monterey jack cheese over lasagna.
5. Bake , uncovered, for 60 minutes at 350 degrees. Let stand for 10 minutes before serving.
6. To freeze: Bake, cool, wrap well, and label. freeze up to 2 months.
7. To serve, defrost overnight and then bake until warmed through, or bake from frozen for 1 hour and a half.

lasagna noodles, sauce, ground beef, onion, celery, tomatoes, tomato sauce, green chilies, taco, cumin, cheese sauce, creamstyle, eggs, cheddar cheese, monterey jack cheese, topping, cheddar cheese, cheese

Taken from www.food.com/recipe/santa-fe-lasagna-oamc-123098 (may not work)