Recipe - Heart Attack Lasagna

2 pound Ground beef
1 cn (16 oz) tomato sauce
Seasoning to taste; (salt,
pepper, etc.)
1 Box lasagna noodles
1 pack (8 oz) cream cheese;
softened
1 cup Cottage cheese
1 cup Sour cream
2 cup Mozzerella cheese; shredded
2 cup Cheddar cheese; shredded +
extra for topping

Heat oven to 325 degrees.

Brown ground beef in skillet. Drain excess grease and add tomato sauce and
seasonings. Turn heat down and allow to simmer for 1015 minutes.

Boil water in a large pot. (Adding a drop of vegetable oil to the water
will help keep the noodles from sticking to the pot and each other). Add
noodles and cook until al dente. Drain.

In a large bowl, cream together all the cheeses and sour cream.

In a lasagne or casserole dish, layer the three parts, starting with
noodles, meat sauce then cheese. Dollop the cheese mixture on with a spoon;
it need not cover the layer beneath it completely, as it will melt and run
together. Repeat until dish is full. Top the whole thing with extra
shredded cheddar cheese.

Pop in oven and cook for 1 One fourth hours or until golden brown.

I call this Heart Attack lasagne because you can almost feel your arteries
hardening as you eat all the cheese. The measurements above are
approximate, I usually just toss in as much as I can fit into the dish.
I've tried making this with all lowfat cheeses, and it's ok, but it's just
not the same.

Do 30 minutes of aerobic activity per serving.

Posted to TNT Recipes Digest by "Monee C. Kidd" mck@choco.com on Mar 4,
1998