JETT WILLIAMS' LASAGNA

from Jett Williams

Recipe

Ingredients:	1 package lasagna noodles 1 Tablespoon olive oil 2 lbs ground chuck beef or ground venison 2 medium onions, chopped garlic powder, to taste salt and pepper, to taste 1 Tablespoon dried oregano 1 Tablespoon dried basil 2 (15-ounce) cans tomato sauce 1 (8-ounce) can tomato paste (optional) 1 medium container cottage cheese, small curd 8 ounces New York Sharp cheddar cheese, grated 8 ounces Jalapeno Jack or Pepper Jack cheese, grated Parmesan cheese for serving

Directions:	Pre-heat oven to 350 degrees. 1. Boil a large pot of water and cook lasagna noodles according to package instructions. 2. Sauté onions in olive oil until browned. 3. In a separate pan, brown the meat and drain fat. Return the browned meat to the pan and add garlic powder, salt, pepper, oregano, and basil. 4. Stir in the sautéed onions. Stir in cottage cheese, then add 1½ to 2 cans of tomato sauce. If this meat mixture becomes too soupy, add some of the optional tomato paste. This sauce should be thick, not soupy. 5. In a casserole dish or lasagna pan, layer 3 noodles. Add a layer of meat mixture, and on top of that add some of both cheeses. Repeat this layering process, ending with a thick layer of the cheeses. Bake in the oven until the cheese has melted. Remove from oven and sprinkle parmesan cheese, serve. NOTE: Jett says you can freeze this lasagna. If you plan to do so, top the lasagna with a layer of the cooked noodles. This will make the lasagna easier to store. You don't even need to bake the lasagna before freezing. Jett either removes the whole lasagna from the freezer and microwaves it, or prior to freezing, she cuts it into individual servings and microwaves only the number of portions she needs. If you prefer, you can bake the frozen lasagna in the oven. Just be sure to bake until it is warmed through. You may want to cover the lasagna to help it cook through and to prevent the top from burning. Our television crew gobbled the whole pan up in mere minutes!! Oh, and one more thing...most lasagna recipes call for mozzarella cheese. Jett thinks that cheddar and pepper jack have much more flavor. After tasting this recipe, we agree!

Ingredients:

1 package lasagna noodles
1 Tablespoon olive oil
2 lbs ground chuck beef or ground venison
2 medium onions, chopped
garlic powder, to taste
salt and pepper, to taste
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 (15-ounce) cans tomato sauce
1 (8-ounce) can tomato paste (optional)
1 medium container cottage cheese, small curd
8 ounces New York Sharp cheddar cheese, grated
8 ounces Jalapeno Jack or Pepper Jack cheese, grated
Parmesan cheese for serving

Directions:

Pre-heat oven to 350 degrees.

1. Boil a large pot of water and cook lasagna noodles according to package instructions.

2. Sauté onions in olive oil until browned.

3. In a separate pan, brown the meat and drain fat. Return the browned meat to the pan and add garlic powder, salt, pepper, oregano, and basil.

4. Stir in the sautéed onions. Stir in cottage cheese, then add 1½ to 2 cans of tomato sauce. If this meat mixture becomes too soupy, add some of the optional tomato paste. This sauce should be thick, not soupy.

5. In a casserole dish or lasagna pan, layer 3 noodles. Add a layer of meat mixture, and on top of that add some of both cheeses. Repeat this layering process, ending with a thick layer of the cheeses. Bake in the oven until the cheese has melted. Remove from oven and sprinkle parmesan cheese, serve.

NOTE: Jett says you can freeze this lasagna. If you plan to do so, top the lasagna with a layer of the cooked noodles. This will make the lasagna easier to store. You don't even need to bake the lasagna before freezing. Jett either removes the whole lasagna from the freezer and microwaves it, or prior to freezing, she cuts it into individual servings and microwaves only the number of portions she needs. If you prefer, you can bake the frozen lasagna in the oven. Just be sure to bake until it is warmed through. You may want to cover the lasagna to help it cook through and to prevent the top from burning. Our television crew gobbled the whole pan up in mere minutes!! Oh, and one more thing...most lasagna recipes call for mozzarella cheese. Jett thinks that cheddar and pepper jack have much more flavor. After tasting this recipe, we agree!