Barbecue Lasagna

Ohhhhh, how yummy this is on a cold autumn evening!  I love the contrast of the sweet and savory flavors here, and all that scrumptious melted cheese -- so delicious!  This one does take quite a bit of work, but not more than most lasagnas.  Daniel loves chopping up bell peppers, so he was happy there was a whole one to cut up for this.

Barbecue Lasagna

Ingredients:

1 lb. ground Beef
1 cup ketchup
1 green pepper – chopped
3/4  cup onion – chopped
1/2  cup brown sugar
1/4 cup lemon juice
4 tsp. cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1 clove garlic – minced
1 tsp. salt
1/2 tsp. black pepper
1/4  tsp. chili powder
1/4  tsp. lemon pepper seasoning
9 lasagna noodles - cooked
2 cups shredded Mozzarella
2 cups shredded Cheddar
1 cup Cottage cheese
1 egg
1/4 cup Parmesan cheese

Directions:

Fry beef, drain fat, and set meat aside.  Combine next 13 ingredients in a large skillet.   Bring to boil, reduce heat, and simmer for 10 minutes.   Spread 1/2 cup sauce in a 9 x 13 pan.   Layer 3 noodles, 1/3 of beef, 1/3 of sauce, and 2/3 cup each of Cheddar and Mozzarella.  Repeat layers twice.   Combine Cottage cheese and egg.   Spoon over top.  Sprinkle with Parmesan.  Cover with tinfoil and bake for 30 minutes at 350.  Uncover and bake for 20-30 minutes more, or until top is brown and melted and tasty-looking.