Mom's Best Lasagna Ever - from World Wide Ward Cookbook

1lb lean ground beef or turkey (I used turkey)
1 Tbs. olive oil
1 tsp. hot pepper flakes
2 cloves garlic, minced
1 13-oz. can of tomato paste
2-3 Tbs. sugar
Salt and pepper to taste
1 28 oz. can whole tomatoes
1 medium onion, chopped
1/2 C. grated Parmesan cheese, plus 3Tbs.
1 16-oz. container cottage cheese (I used ricotta)
2 C. cheddar cheese, shredded
2 C. mozzarella cheese, shredded
1 pkg. oven-ready lasagna noodles

In a skillet, brown ground beef or turkey; set aside. In large saucepan, combine oil and hot pepper flakes. Cook about 1 minute. Add garlic and cook for another minute. Add tomato paste and 2 1/2 cans of water.
Bring to a boil, then reduce heat to a simmer. Add sugar to desired sweetness and salt and pepper to taste. Process tomatoes in food processor until smooth and add to saucepan. Add onion. Cook for about 30 minutes, until sauce starts to thicken. Add 1/2 C. Parmesan cheese and ground beef or turkey. Cook another 10 minutes. Cool 10 minutes. Place a small layer of sauce in a 9x13-inch casserole dish. Place 5-6 lasagna noodles in casserole dish and cover with sauce. Sprinkle half the cheddar and mozzarella cheese over the sauce. Place another 5-6 noodles over this layer. Spread sauce over noodles and top sauce with cottage cheese or ricotta. Spread evenly. Place another layer of 5-6 noodles and spread with remaining sauce. Top with remaining cheddar and mozzarella cheese and sprinkle with 3 Tbs. Parmesan cheese. Bake at 350 for about 1 hour or until bubbly and noodles are soft. Allow to cool before cutting. Makes 12 servings.

This recipe makes 2 freezer meal dinners. From frozen you bake covered with tin-foil at 400 for about 1 hr and 20 min.

Katie Graham