Cheesy Lasagna

Preheat oven 350 degrees. I double the recipe so I also spray my 9×13 pan with olive oil spray. Prepare lasagna according to package. Set aside, rinse in cold water, so you can use hands to layer.

Brown meat in olive oil. Stir in water, paste (use the water to rinse the can out), and rest of seasonings including sugar. Simmer until the point of drying out (i.e., you don’t want it liquid-y). It can take up to an hour unless you use very lean meat. Add more garlic, if desired.

Lay a paper towel over the top of the mixture to soak up excess grease.

Arrange, in layers, in large round bowl (this recipe) or 9×13 pan (doubled recipe), starting with the sauce. Pat across the bottom of the bowl/pan (doesn’t need to be perfectly solid across bottom), then sprinkle generously with mozzarella cheese, spoon on & spread out some cottage cheese, then end layer with lasagna.

Repeat until you are out of room. Try to ensure you have enough meat sauce left over to finish the top layer with. Top that layer by sprinkling it with the Parmesan cheese.

Bake 350 degrees for 20 minutes or until cheese is melted and bubbly.

The meat and cottage cheese layers don’t need to be thick as the mozzarella cheese will melt and mix in to make the sauce.