Recipes August 2005 SEVEN-CHEESE LASAGNA





2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 teaspoon pepper
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 pounds ground beef, browned and drained
1 (12-ounce) container cottage cheese
1 egg
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked according to package directions
1 cup Gruyere cheese, grated
1 cup Swiss cheese, grated
2 cups Cheddar cheese, grated
1 (8-ounce) package cream cheese
1 cup mozzarella cheese, grated


In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasonings, sugar and bay leaves. Bring to a boil, and then reduce the heat and simmer, covered, for 1 hour. Add ground beef to stockpot. Simmer for another 20 minutes. Remove bay leaves. In a medium bowl, combine cottage cheese with egg and Parmesan cheese, mixing well; set aside. To assemble lasagna, place a thin layer of sauce in the bottom of a 9- by 13-inch pan. Layer one-third each of the noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 times, ending with sauce. Bake for 20 minutes. Remove from oven; top with mozzarella and continue to bake for another 10 to 15 minutes. Makes 6-8 servings.