My Version of Paula Deen's Lots O'Meat Lasagna

My Version

My Version of Paula Deen's Lots O'Meat Lasagna

1 1/2 lbs ground chuck
1 onion
2 cloves garlic, minced
2 tsp ground oregano
1 tsp ground basil
1/4 tsp salt
1/4 tsp pepper
1 (14.5 oz) can diced tomotoes with basil, garlic and oregeno
2 (15oz) cans tomato sauce
1 (6 oz) can tomato paste
1 1/2 cup small curd cottage cheese
1 (5 oz) package grated Parmigianno-Reggiano
2 Tbs freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven ready lasagna noodles

2 (8 oz) packages shredded mozzarella

Preheat oven to 350 degrees F.
In a large saucepan, combine ground chuck, sausage, onion and garlic.  Cook over medium heat until meat is browned and crumbled: drain
Return meat to pan and add oregano, basil, salt and pepper.  Add tomato sauce and paste.  Bring to a boil, reduce heat and simmer 30-45 minutes.
In a small bowl, combine cottage cheese, parmesan, parsley and eggs.  Spoon 1/4 of sauce into bottom of a 13 x 9" by 2" baking pan.  Place 3 uncooked lasagna noodles on top of sauce.  Do not overlap noodles.  Spread 1/3 of cottage cheese  mixture over noodles, top with 1/4 sauce and 1/3 mozzarella cheese.  Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.
Bake 45 minutes.  Top with remaining cheese and bake 15 minutes or until hot and bubbly.  Let rest 10 minutes before serving.  (If you allow it to rest 10 minutes, the lasagna will form and make it much easier to get out of the pan)

Apple Dumplings

2 whole granny smith apples
2 cans (8 oz cans) Crescent rolls
2 sticks butter
1- 1/2 cup sugar
1 tsp vanilla
cinnamon to taste
1 can (12 oz) Mountain Dew Soda

Instructions:
Peel and core apples.  Cut each apple into 8 slices each.  Roll each apple slice in a crescent roll. Place in a 9 x 13" buttered pan.
Melt butter, then add sugar and barely stir.  Add vanilla, stir and pour entire mixture over apples.  Pour Mountain Dew around the edges of the pan.  Sprinkle with cinnamon and bake at 350 for 40 minutes.  Serve hot with ice cream and use sauce over the top!

Baked Chicken Spaghetti

12 oz spaghetti
1 (28 oz) jar prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 oz cream cheese
1/2 cup parmesan cheese, grated

1. Preheat oven to 250
2. In a skillet, brown the ground beef until cooked through, drain fat and stir spaghetti sauce.  Set aside.
3. Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, italian seasoning, and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated.
4. Lightly grease a 9 x 13" pan. Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.
Sprinkle parmesan cheese on top.
5. Bake for 30 minutes, until bubbly

***My kids love this! I, myself was a little put-off by the cream cheese, but actually loved this dish.***