Cheesy Lasagna

• 1/2 packages Lasagna
• 1- 1/2 pound Ground Beef, Lean
• 1 Tablespoon Onion, Dry Minced
• 1 Tablespoon Olive Oil
• 1 can Tomato Paste, 6-ounce Can
• 1 cup Water
• 1 teaspoon Oregano Flakes
• 1 teaspoon Basil Flakes
• 1 teaspoon Rosemary Flakes
• 1 dash Garlic Salt (shake Across Top Lightly)
• 1 Tablespoon Sugar
• 1 pound Cottage Cheese (or Ricotta)
• 1- 1/2 pound Mozzarella Slices (or Shredded, The More The Better)
• 1/4 cups Parmesan Cheese, Fresh Grated

1. Preheat oven 350 degrees.
2. I double the recipe so I also spray my 9x13 pan with olive oil spray.
3. Prepare lasagna according to package.
4. Set aside, rinse in cold water, so you can use hands to layer.
5. Brown meat in olive oil.
6. Stir in water, paste (use the water to rinse the can out), and rest of seasonings including sugar.
7. Simmer until the point of drying out (i.e., you dont want it liquid-y).
8. It can take up to an hour unless you use very lean meat.
9. Add more garlic, if desired.
10. Lay a paper towel over the top of the mixture to soak up excess grease.
11. Arrange, in layers, in large round bowl (this recipe) or 9x13 pan (doubled recipe), starting with the sauce.
12. Pat across the bottom of the bowl/pan (doesnt need to be perfectly solid across bottom), then sprinkle generously with mozzarella cheese, spoon on & spread out some cottage cheese, then end layer with lasagna.
13. Repeat until you are out of room.
14. Try to ensure you have enough meat sauce left over to finish the top layer with.
15. Top that layer by sprinkling it with the Parmesan cheese.
16. Bake 350 degrees for 20 minutes or until cheese is melted and bubbly.
17. The meat and cottage cheese layers dont need to be thick as the mozzarella cheese will melt and mix in to make the sauce.

lasagna, ground beef, onion, olive oil, tomato paste, water, oregano flakes, basil, rosemary flakes, garlic salt, sugar, cheese, mozzarella slices, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/cheesy-lasagna/ (may not work)