2 Pan Lasagna Recipe

Chop celery and garlic, meanwhile heat oil in large pan at medium high, saute both in oil until wilted but not browned, remove to bowl and in same pan brown ground beef well, breaking up pieces, DRAIN WELL Using same pan return celery and garlic, ground beef, add tomatoes, paste, spices (sugar, rosemary, salt, pepper, red pepper, cloves, bay leaves), wine, mushrooms and parsley, simmer over low heat in covered pan stirring occasionally and breaking up tomatoes for 2 hours, adjust seasonings to taste. Butter well two lasagna pans (those handy one-use aluminum pans work beautifully for this), and about 15 minutes before sauce is done, preheat oven to 350 F and boil the lasagna noodles according to package directions. Set aside at least 2 hefty cups of sauce, then begin your layering, in BOTH pans. Start with sauce, then noodles, then slices of mozzarella, cottage cheese, Parmesan, and repeat, end up with last of the noodles and topping them each with a cup of reserved sauce. Bake 1/2 hour to 45 minutes till browned. Try to allow the pan(s) to sit cooling for at least 10 minutes before serving, or just serve sloppy and delicious