Ingredients
3 lbs ground beef
2 tbsp butter
6 oz fresh mushrooms
1 bell pepper
1 large onion
1/2 C black olives, sliced
15oz can tomato sauce
12oz can tomato paste
1 tbsp italian seasoning
scant 1/2 tsp fennel seeds
2 tsp basil
1 tbsp chicken bullion granules
1 tsp thyme
3 large cloves garlic, minced
1/4 tsp pepper
salt to taste
24oz cottage cheese
2 egg yolks
1 tbsp parsley
12oz shredded mozzarella
3/4 C grated parmesan
Directions
Preheat oven to 400.
Brown ground beef in one skillet.
In another skillet, cook mushrooms in the butter.
Chop green pepper, onions, and olives.
In large mixing bowl, mix green pepper, onions, olives, tomato sauce, paste, italian seasoning, fennel, basil, chicken bouillon, thyme, garlic, pepper, and salt.
When meat and mushrooms are done, combine with tomato sauce mixture.
In second bowl, mix cottage cheese, egg yolks, and parsley.
In third bowl, combine mozzarella and parmesan cheese.
Spray large lasagna pan (11 1/2 by 16) with non-cook spray
Layer half ingredients from bowl 1, then bowl 2, then bowl 3.
Repeat with other half ingredients.
Cover with foil and bake for 25min.
Remove foil and bake another 25min, until bubbly and cheese is browned.
Notes
from Back to Protein, page 44
