Barbecue Lasagna Recipe

Ingredients

• 1-1/2 pounds ground beef
• 1 cup ketchup
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1/2 cup packed brown sugar
• 1/4 cup lemon juice
• 2 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon prepared mustard
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon chili powder
• 1/8 teaspoon lemon-pepper seasoning
• 6 lasagna noodles, cooked and drained
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Colby cheese
• 1 cup (8 ounces) 4% cottage cheese
• 1 egg

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Spread about 1/4 cup barbecue sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.
• Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting. Yield: 8 servings.

Barbecue Lasagna published in Country August/September 2003, p49