4 Cheese Lasagna

Yum!!

4 CHEESE LASAGNA

1 package lasagna noodles

1 container low fat Ricotta cheese

1 container low fat cottage cheese

Dried parsley flakes

1 package shredded mozzarella cheese

1/4 cup, plus additional grated Parmesan cheese

1 can tomato sauce, 29 ounce

1 can stewed tomatoes, drained (try to find Italian style)

1/2 pound ground round or ground chuck, browned

1 1/2 teaspoons oregano

1 teaspoon basil

Several shakes of garlic powder

Several shakes of onion powder

1/2 teaspoon salt

1 teaspoon sugar

1. Start water boiling for lasagna noodles. Follow time directions to the "al dente" stage. Drain.

2. Brown the beef. If you bought a 1 pound package-set aside half to freeze for another use.

3. In a bowl, combine the ricotta cheese, cottage cheese, 1/4 cup Parmesan cheese, oregano, salt and parsley flakes.

4. In another bowl, combine the tomato sauce, stewed tomatoes, browned beef, basil, sugar, garlic and onion powder.

5. Put a row of noodles on bottom of pan. Add 1/2 of the cheese mixture, and enough sauce to cover. Sprinkle with shredded mozzarella cheese. Repeat.

6. Add another row of noodles, cover with remaining sauce, mozzarella cheese and sprinkle the parmesan cheese on top to fill it in and look pretty.

Ready to bake!

7. Bake at 350 for 45 minutes, remove from oven and let stand for 15 minutes before cutting and serving.

Mangia tutto!

Any leftovers? They will freeze well for up to a month.

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(Adapted from the 1978 edition of Betty Crocker's Cookbook)