BBQ Lasagna

This is loved by everyone who has tried it.
You can substitute cooked chicken instead of beef
You can assemble ahead of time and bake later (see Notes below for instructions)

Ingredients

1-1/2 lb. lean ground chuck or ground sirloin
Salt and pepper, to taste

8 Lasagna noodles (we like whole wheat)

2 c. mozzarella cheese, shredded
1 c. Colby or mild cheddar cheese, shredded
1 c. sharp cheddar cheese, shredded
1 c. low-fat cottage cheese
1 egg

BBQ Sauce

1 c. ketchup (Heinz Simply)
1 med. green pepper, chopped fine
1 med. onion, chopped fine
1/2 c. brown sugar
1/4 c. lemon juice
2 Tbls. cider vinegar
2 Tbls. Worcestershire sauce
1 Tbls. prepared mustard
1-2 cloves garlic, minced
1 t. salt
1/2 t. pepper
1/8 t. lemon-pepper
1/8 t. chili powder

Instructions

In a skillet, cook beef with a little salt and pepper, over medium heat until no longer pink; drain grease.

For barbecue sauce, combine all of the ingredients and bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes, until thick.

Spread about 1/3 cup barbecue sauce in a greased 9 x 13 x 2-inch baking dish.

Layer with 4 noodles and half of the beef.

Spread half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses.

Repeat layers with remaining ingredients (4 noodles, beef, BBQ sauce, and cheeses).

Combine cottage cheese and egg; spoon evenly over the top.

Covered with foil and bake 35 minutes at 350 degrees. Remove foil and continue to bake another 20 minutes or until lightly browned. Let stand for about 10 minutes before cutting.

Serves 8.

NOTE: You can make ahead of time and assemble. Just don’t add the cottage cheese/egg mixture until you bake. Cover pan with foil and refrigerate until ready to bake. Let stand at room temperature for 20 minutes to avoid putting a cold pan in a hot oven. Then spread on the cottage cheese/egg mixture on top of the last layer of cheeses and bake.