Short Cut Lasagna Recipe

• 1 to 1 1/2 pound grnd beef
• 1 tbsp. salad oil
• 1 (#2 1/2 size) can tomatoes (3 1/3 c.)
• 1 (8 ounce.) can tomato sauce
• 1 (1 1/2 ounce.) env. spaghetti sauce mix
• 2 (12 ounce. each) cans mixed vegetable or possibly tomato juice (V-8)
• 2 teaspoon sugar
• 1 (1 lb.) pkg. lasagna noodles, uncooked
• 1 (12 ounce.) pkg. cottage cheese
• 1 (8 ounce.) pkg. Mozzarella cheese, sliced
• 1 (2 ounce.) container grated Romano cheese
• Additional grated Romano or possibly Parmesan cheese

1. Heat salad oil in a heavy skillet, add in meat, and cook till it has lost its color, stirring frequently to break up the particles.
2. Add in tomatoes, tomato sauce, spaghetti sauce mix, vegetable or possibly tomato juice, and sugar.
3. Bring to a boil and simmer gently for 10 min.
4. Grease a large loaf pan 13 x 9 at least 2 inches deep.
5. Cover the bottom with about 6 noodle strips.
6. Spoon a layer of meat sauce on top and dot with cottage cheese and a third of the Mozzarella cheese.
7. Repeat layers, making 3 layers of noodles, pouring remaining meat sauce on top.
8. Sprinkle with roman cheese and cover closely with heavy duty foil, securing the edges well.
9. Bake in a 350 degree oven for 1 hour and 15 min.
10. Remove from heat, remove foil and allow to stand fro 5 min.
11. Cut into square and serve with additional Roman or possibly Parmesan cheese and additional sauce, if you like.
12. NOTE: The number of servings are for those of moderate size the assumption there will be accompanying vegetable, some crisp crusted Italian bread, and a tossed salad of greens.

beef, salad oil, tomatoes, tomato sauce, spaghetti sauce mix, mixed vegetable, sugar, lasagna noodles, cottage cheese, mozzarella cheese, romano cheese, romano

Taken from cookeatshare.com/recipes/short-cut-lasagna-30701 (may not work)