Barbecue Lasagna

• 1 1/2 lb. ground beef
• 1 c. ketchup
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1/2 c. packed brown sugar
• 1/4 c. lemon juice
• 2 Tbsp. cider vinegar
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. prepared mustard
• 1 garlic clove, minced
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/8 tsp. chili powder
• 1/8 tsp. lemon-pepper seasoning
• 6 lasagna noodles, cooked and drained
• 2 c. (8 oz.) shredded Mozzarella cheese
• 1 c. (4 oz.) shredded sharp Cheddar cheese
• 1 c. (4 oz.) shredded Colby or mild Cheddar cheese
• 1 c. small curd cottage cheese
• 1 egg

1. Use large size cooking pan, approximately 10 x 14. Grease the bottom of pan with cooking oil. Put in the layer of chicken. Sprinkle a layer of flour on the chicken. Cover it with a layer of celery, then a layer of chopped onions. Melt 1 stick or margarine and pour into the pan. Then pour in a 10 3/4 ounce can of cream of mushroom soup. Season with pepper and salt. Cook for approximately 90 minutes at 350u0b0.

ground beef, ketchup, green pepper, onion, brown sugar, lemon juice, cider vinegar, worcestershire sauce, mustard, garlic, salt, pepper, chili powder, lemonpepper seasoning, lasagna noodles, mozzarella cheese, cheddar cheese, cheddar cheese, cheese, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84000 (may not work)