LASAGNA

This recipe is one hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions.

INGREDIENTS:
1 pound ground beef
2 garlic cloves, minced
1-1/2 cups water
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 to 1 envelope onion soup mix
1 teaspoon dried oregano
1/2 teaspoon sugar
1/4 teaspoon pepper
9 lasagna noodles, cooked and drained
2 cups (16 ounces) small-curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
2 cups grated Parmesan cheese

In a large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; coverand simmer for 30 minutes.

Spoon 1/2 cup meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.

Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

YIELD: 12 servings.