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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This hearty dish is a nice change of pace from more traditional lasagna. The barbecue flavor is fantastic!Hazel Selle, Hartford, Wisconsin Ingredients:
1-1/2 pounds ground beef |
1 cup ketchup |
1 medium green pepper, chopped |
1 medium onion, chopped |
1/2 cup packed brown sugar |
1/4 cup lemon juice |
2 tablespoons cider vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon prepared mustard |
1 garlic clove, minced |
1 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon chili powder |
1/8 teaspoon lemon-pepper seasoning |
6 lasagna noodles, cooked and drained |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded sharp cheddar cheese |
1 cup (4 ounces) shredded colby cheese |
1 cup (8 ounces) 4% cottage cheese |
1 egg |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
3. Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting. Yield: 8 servings.
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