Lasagna

Meat Sauce

1 cup chopped onion 

1/2 cup minced celery 

1/4 cup oil 

2 lbs ground lean beef 

1 1/2 tbsp salt 

2 - 28 oz tins of crushed tomatoes or tomato sauce (or one of each)  -- for gluten-free do NOT use tomato soup since it has flour in it ) 

2- 6 oz tins of tomato paste 

1/2 cup water 

2 tsp sugar 

1 tsp oregano 

1 tbsp. parsley flakes 

1 tsp black pepper 

1/4 tsp garlic 

In heavy roasting pan cook onions and celery in oil until cooked but not browned.  Add beef and cook stirring until meat is no longer pink.  Add remaining ingredients mixing well.  Cook covered in 325 degree oven for 2 1/2 - 3 hours  - it will be nice and thick.  Sauce can be used immediately or frozen in containers for future use.  

Lasagna  ( for a dish 13" x 9 1/2")

5 cups meat sauce 

1 pkg lasagna noodles (wheat or gluten free) 

boiling salt water (if desired to pre soften noodles) 

1 lb. cottage cheese (creamed) 

1/2 lb. mozzarella cheese, thinly sliced

I don't precook my lasagna noodles but if you prefer to cook them, do so according to instructions on the box.  Spread 1/2 of noodles in baking dish.  Cover with half of the meat sauce.  Cover meat sauce with 1/2 of cottage cheese  Cover cottage cheese with 1/2 of mozzarella slices  Repeat layers with the remaining noodles,  meat sauce, cottage cheese, mozzarella slices  Cover lightly with a layer of tinfoil  and bake for 45 minutes at 350 degrees.