Rich & Meaty Lasagna 

If you have a real butcher shop in your town, I HIGHLY recommend that you buy from them.  Ever since my friend shared her batch of fresh, ground beef with me, I have been amazed at the difference in flavor compared to the meat at the large chain grocer.

My son, Max, asked me to make a lasagna dinner just like Garfield the cat eats. Last week was his birthday week, so I made his favorite meals for dinner all week long.  Around the McKeever home, it's tradition to celebrate one's birthday ALL WEEK LONG!

HERE'S HOW I MADE THIS AWESOME LASAGNA

• 1 pound lean ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper

• 9 Oven Ready lasagna noodles
• 1 (26 oz.) can Hunt's Garlic & Herb spaghetti sauce
• 1 (16 oz.) low fat cottage cheese
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 2 cups Kraft Italian blend shredded cheese, or 1/4 cup Parmesan, 1/4 cup Romano, 1/4 cup Mozzarella, & 1/4 cup Provolone all finely shredded.

Preheat oven 375F degrees.

Brown the meat, seasoned with 3/4 teaspoon salt, on medium high heat; add onions, garlic, oregano, 3/4 teaspoon salt and pepper.  Cook until onions are translucent.  Remove from heat, and set aside.

In a medium bowl, mix cottage cheese, oregano, pepper and 1/2 cup Italian blend cheese; set aside.

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Layering the Lasagna

1. Spray lasagna pan (13x9x2 inch) with nonstick spray.
2. Cover bottom with 1/2 cup tomato sauce
3. Lay down 3 pasta rectangles
4. Add meat layer, spreading evenly
5. Dollop cottage cheese mixture, as seen in picture above.
6. Lay down 3 pasta rectangles
7. Cover pasta with 3/4 cup tomato sauce
8. Pour on all cottage cheese mix, spread evenly
9. Top with last 3 pasta rectangles
10. Pour remaining tomato sauce, spreading evenly
11. Top with remaining Italian cheese blend

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HANDY KITCHEN TRICK

Instead of using foil to cover the 13x9 inch baking dish, use a small baking sheet pan!  Simply turn it upside to cover the dish. Bake lasagna for 30 minutes.

Serve a side salad with baby lettuce, grape tomatoes, shredded Parmesan cheese and a Briannas Creamy Balsamic Vinaigrette.

Lasagna is perfect for making a day ahead.  Assemble the lasagna, cover and store in the refrigerator.  When you're ready, preheat the oven to 375F and bake for 40 minutes.  You can freeze leftovers in serving size portions for lunch later in the week.  That is, if you have enough leftover.