Lasagna

1lb. Ground Beef (I use Ground Turkey)

1 Tbsp. Olive Oil

1 Tsp. Red Pepper Flakes

1 Cloves Garlic, minced

1 13oz. Can Tomato Paste

3 Tbsp. Sugar

Salt & Pepper, to taste

1 28oz. Can Whole Tomatoes

1 med. Onion, chopped

1 Green Bell Pepper, chopped

½ C.+3 Tbsp. Parmesan Cheese

1 16oz container Cottage Cheese

2 C. Shredded Cheddar

2 C. Mozzarella Cheese,shredded

1 pkg. Oven Ready Lasagna Noodles

Brown meat. Set Aside. In a large saucepan, combine oil and red pepper flakes, saute about 1 min. Add garlic and saute another min. Add tomato paste and 2½ (tomato paste) cans of water. Bring to a boil. Reduce heat. Simmer. Add sugar, salt, and pepper. In a blender or food processor puree can of whole tomatoes and add to saucepan. Add onion and bell pepper. Simmer about 30 min until sauce begins to thicken. Add ½ C parmesan cheese and ground meat. Simmer 10 min. Cool 10 min. Place thin layer of sauce in bottom of 9x13 baking dish. Layer of noodles. Layer of sauce. Layer of ½ cheddar and mozzerella cheese. Layer of noodles. Layer of sauce. Layer of cottage cheese. Layer of noodles. Layer of remaining sauce. Layer of remaining cheeses. Sprinkle with 3Tbsp. parmesan cheese. Bake @350 1 hour. Cool before you cut:)   

FREEZABLE: See "Freezer How To" for detailed instructions.  You can use regular Lasagna Noodles (not boiled) if you can't find oven ready noodles. This can also be done with homemade noodles if you prefer a softer texture. When ready to use, remove from baggie and place in pan. Cover with foil and bake 350 for an hour, give or take (until heated through) Remove foil for the last 5-10 min to brown and crisp the top:)