Peg'S Lasagna

• 2 lb. lean ground beef
• 2 (15 1/2 oz.) cans tomato sauce
• 1 tomato sauce can water
• 2 Tbsp. olive oil
• 1 (8 oz.) pkg. fresh mushrooms, sliced
• 1 (8 oz.) pkg. shredded Mozzarella cheese
• 1 (8 oz.) pkg. shredded Cheddar cheese
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 (16 oz.) pkg. lasagna noodles
• 2 Tbsp. minced bell pepper
• salt and pepper to taste
• 2 tsp. dry Italian seasonings
• 1 (16 oz.) small curd cottage cheese

1. Brown meat, onion, garlic, bell pepper and mushrooms in 1 tablespoon oil in a large skillet or pot.
2. Add tomato sauce and water and cook on low heat for about 20 or 30 minutes.
3. Cook noodles in boiling water according to package directions using 1 tablespoon oil and 1 teaspoon salt; drain.
4. Layer noodles, cheeses and meat sauce in lightly greased lasagna pan or roaster, repeating layers and topping with cheese.
5. (Have available a jar of Prego or other spaghetti sauce in event of meat sauce shortage.) Bake at 350u0b0 for 45 to 60 minutes or until done.

lean ground beef, tomato sauce, tomato sauce, olive oil, fresh mushrooms, mozzarella cheese, cheddar cheese, onion, garlic, lasagna noodles, bell pepper, salt, italian seasonings, cottage cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346830 (may not work)