LASAGNA WITH ITALIAN VINAIGRETTE

Lasagna

1 16 ounce carton cottage cheese
1 egg
1 teaspoon Italian seasonings or pinch each of basil, oregano and thyme
1 to 1 1/2 pounds ground beef, browned and drained
1 28 to 32 ounce jar prepared spaghetti sauce or 4 cups homemade spaghetti
sauce
9 dry, precooked lasagna noodles
2 8 ounce packages shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Combine cottage cheese, egg and seasonings; set aside. Add browned meat to spaghetti sauce, mixing well. Evenly spread one quarter of the sauce, about 1 cup on bottom of 9 by 13 by 2 inch glass baking dish. Cover with 3 dry precooked noodles, being careful that noodles do not touch outside edges of dish. Spread another quarter of the sauce, covering noodles completely. Layer half the cottage cheese mixture and a third of mozzarella cheese on top of sauce. Repeat layers of noodles, sauce, cottage cheese mixture and mozzarella. Cover with last of noodles, remaining sauce and shredded mozzarella. Sprinkle with Parmesan. Preheat oven to 350F. Cover dish with foil and bake for 30 to 40 mintues. To brown cheese, uncover dish during the last 10 to 15 minutes of baking. Let stand before cutting. Serves eight.

Serve with a crisp salad with Italian Vinaigrette.

Italian Vinaigrette

1/2 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon granulated sugar
balsamic vinegar to taste

Place all of the ingredients in a glass jar with a well fitting lid and shake them well. Chill before serving over crisp salad. Vary the ingredients in the vinaigrette to suit your palate. Add chopped fresh herbs, Dijon mustard or fresh lime juice to taste.