Uncle Bill's Marvelous Lasagna

I developed this recipe many years ago. It is rather lengthy but is worth the effort as it does turn out so good. You may use more cheese if desired.

• Ready In: 2 hrs
• Serves: 20

Ingredients

• 4  tablespoons extra virgin olive oil, divided
• 1  lb lean ground beef
• 2  medium onions, chopped small
• 4  cloves garlic, finely chopped
• 6  large celery ribs, chopped small
• 2  large  sweet red peppers, seeded and diced
• 2  large green peppers, seeded and diced
• 1  lb  fresh button mushroom, sliced
• 2  medium zucchini, chopped small (do not peel)
• 4  large carrots, peeled and grated
• 48  fluid ounces canned plum tomatoes, include liquid
• 28  fluid ounces canned tomato sauce
• 3  tablespoons  finely chopped fresh parsley
• 3  teaspoons dried oregano
• 3  teaspoons dried basil or 4  tablespoons  of finely chopped fresh basil
• 6  large  dried bay leaves
• 1  teaspoon white pepper
• 1⁄4 teaspoon hot red pepper flakes
• 1⁄2 teaspoon ground allspice
• 1  cup dry red wine
• 16  ounces frozen spinach, thawed and chopped coarse
• 2  cups cottage cheese or 2  cups ricotta cheese
• 2  tablespoons extra virgin olive oil
• 1  large egg, beaten
• 1  cup  grated parmesan cheese, divided
• 8  whole  ondine delverde  lasagna sheets or 8  whole  fresh  lasagna sheets
• 2  cups  grated mozzarella cheese

Directions

1. Heat 1 tablespoon of olive oil in a frying, add ground beef and fry until cooked, 6 to 8 minutes.
2. Drain off any fat and discard.
3. Add remaining 3 tablespoons of olive oil to frying pan, chopped onions and garlic and saute' for 5 minutes.
4. Add chopped celery, diced green and red peppers, sliced mushrooms, chopped zucchini, and saute' until vegetables are softened, about 3 minutes, stirring occasionally.
5. Add grated carrots, cover and cook until carrots are limp, about 4 minutes.
6. Transfer this mixture to a large cooking pot.
7. Add tomatoes including liquid, tomato sauce, parsley, hot pepper flakes and allspice and heat to boil.
8. Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionally.
9. Blend in wine and continue to simmer for another 15 minutes, stirring occasionally.
10. FILLING: Squeeze water from spinach and discard.
11. Chop spinach small.
12. In a mixing bowl, combine spinach, cottage cheese, 2 tablespoons of olive oil, beaten egg, 1/4 cup grated parmesan cheese, mix well and set aside.
13. TO ASSEMBLE: Preheat oven to 450 degrees F.
14. Use a 10" x 14" x 2" deep, heavy duty aluminum foil baking dish.
15. Layer about 1/2" of prepared sauce over the bottom.
16. Place enough lasagna sheets to cover area and press lightly into sauce.
17. Layer another 1/2" of prepared sauce.
18. Place lasagna sheets over and press lightly into sauce.
19. Add spinach filling and level.
20. Place lasagna sheets over and press lightly into filling.
21. Add another layer of lasagna sheets.
22. Layer another 1/2" of prepared sauce over.
23. Place another layer of lasagna sheets and press lightly into sauce.
24. Add the remaining sauce over and level.
25. Sprinkle top generously with grated mozzarella cheese.
26. Sprinkle remaining 1/4 cup grated parmesan cheese over.
27. If desired, grate a 1/2 cup of Emmentaler Swiss cheese and sprinkle over top.
28. Cover baking dish tightly with aluminum foil being careful not to let foil touch the lasagna.
29. Bake in preheated 450 F oven for 20 minutes.
30. Reduce heat to 425 degrees F.
31. Remove foil and bake for another 10 minutes or until cheese melts.
32. Remove from oven, cover and let sit to set for about 5 minutes before cutting.
33. Cut into pieces and serve hot.
34. Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and also 3- 8" x 8" aluminum foil pans.
35. You can use these pans if desired.
36. This lasagna is pre-cooked and does not require any cooking before hand.
37. They now make fresh lasagna sheets that do not require pre-cooking.
38. You may also use lasagna strips but you will require cooking these.