Lasagna and Focaccia Bread

Lasagna is one of those foods that almost everyone likes. What's not to love? Thick, rich meat sauce, juicy tomatoes, lots of gooey cheese... yummmmm. The smell of the sauce bubbling on the stove is one of those fragrances that bring you warm fuzzies. Can't you just envision mother or grandma standing over a steaming pot on the stove, the windows fogging up as the fragrant aromas fill the kitchen? 

And to top it off I just had to make Focaccia Bread. Focaccia bread is basically in-between pizza and garlic bread. I use my pizza dough recipe, and roll it out on a jelly roll pan. Top with lots of garlic, a little olive oil, herbs or a little pesto and some cheese. I used  both Parmesan and fresh mozzarella, then added slivered onions, green pepper and thin slices of roma tomatoes. 

Lasagna

Sauce:

1 TB EVOO (olive oil)

1 large onion, diced

1 medium green pepper, diced

4 cloves garlic, minced

2 lbs lean hamburger

4 cups diced tomatoes

12oz tomato paste

2 cups water

1 TB parsley

2 tsp basil

1 tsp oregano

1 tsp salt

2 TB sugar

1 bay leaf

Filling:

12oz cottage cheese mixed with 2 beaten eggs

2 cups parmesan cheese

4 cups mozzarella or equivalent of sliced fresh mozzarella

Package dry lasagna noodles (do not cook noodles)

Sauté onions, peppers and garlic in EVOO until tender.

Add the lean ground beef and stir as hamburger cooks to break up meat.

Add remaining ingredients and simmer for 1 hour or more.

Heat oven to 350.

In a 9x13 pan or 2, 8” square pans layer:

Sauce

Dry Noodles

Sauce

Cottage cheese mixture

Parmesan cheese

Mozzarella cheese

Repeat layers to make 3 or 4 layers depending on how deep your pan is.

Bake for 40 to 60 minutes or until golden and bubbly.