Lasagna

.....with variations

LASAGNA
1 package dry lasagna
1 lb. ground beef
2 cloves garlic, crushed
3 tablespoons olive oil
1 cup tomato paste
1 #2 can (the fat can) diced tomatoes along with liquid
1/4 cup onions diced
1 1/2 teaspoon oregano or basil
pinches of marjoram, thyme and chili powder
1/4 cup red wine (or balsamic vinegar and honey mixed with a little water)
Mozzarella cheese
Cheddar cheese
Parmesan cheese
cottage cheese

• Brown meat and garlic. Drain. Add tomato paste and tomatoes w/juices, oil, onion, seasonings and wine.
• Simmer 2 hours on low.

• Cook pasta with 1 tablespoon oil. Follow package directions. Drain when done.
  I put pan in the sink and turn the cold water on to cool the pasta so it is easy
  to handle and stops cooking.
• Pour some of the sauce on the bottom of a lasagna pan (or in smaller pans if you're going to freeze some for later baking.
• Add lasagna pasta side-by-side in pan ---usually 3 or 4 across depending on pan size.
  Use any broken pasta first saving the nicer pieces for the top layer(s). 
• Pour more sauce over this. 
• In a checkerboard design alternating slices of cheese and scoops of cottage cheese over pasta,
  leaving no empty spaces. Sprinkle with Parmesan--dry or fresh.
• Remember your pattern of cheese placement because in each serving you want each type of
  cheese.
• Place another layer of pasta on top of cheese layer. Add more sauce. 
• Place a different kind of cheese above where you put the cheese on the first layer.
• Continue until pasta and sauce are used up. You should get at least three layers.
• End with layer of cheese.
• Cover with foil, seal well.

Bake at 350* for about an hour.

When done let it sit for about 10 minutes

Variations:

• Leave out meat----it is not needed for protein with all that cheese.
• Add mushrooms and olives especially if there is no meat (saute w/onions)
• Add veggies----zucchini is excellent but does give off water, spinach is good too.
• Cost-saving idea: Use cottage cheese or ricotta on each layer and only add the more
  expensive cheese on the top. 
• Mix egg, cottage cheese or ricotta and  little dry Parmesan and use as a filling
  in layers instead of cheese. Make sure the egg is cooked before serving.
• Use your imagination and what you have on hand and what you like. Lasagna is very versatile.
  
  Tips: save any pieces of broken lasagna, leftover sauce and cheeses, mix together if there is enough and put in a small casserole and freeze for a later meal. Or save the pasta in a baggie and freeze to add to soup later.
  
  Enjoy!