|Lean ground beef||2 Pound|
|Sliced pepperoni||8 Ounce|
|Olive oil||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed (More Can Be Used)|
|Canned diced tomatoes||16 Ounce, drained|
|Canned tomato puree||22 Ounce (Two 11 Ounce Cans)|
|Canned tomato sauce||16 Ounce|
|Canned crushed tomatoes||15 Ounce|
|Canned sliced mushrooms||4 Ounce, drained|
|Beef consomme||1 Can (10 oz)|
|Red wine||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Italian seasoning||3 Tablespoon (More Quantity Can Be Used)|
|Garlic salt||1 Teaspoon|
|Cottage cheese||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Lasagna noodles||16 Ounce|
|Mozzarella cheese||12 Ounce, sliced|
|Grated parmesan cheese||3 Tablespoon|
|Chopped parsley||2 Tablespoon|
Brown the ground beef with the pepperoni in the olive oil in a skillet, stirring until beef is crumbly; drain.
Stir in the onion, celery and garlic; steam, covered, for 5 minutes.
Stir in the next 12 ingredients.
Simmer, covered, for at least 30 minutes.
Combine the cottage cheese and egg in a bowl; mix well.
Layer enough uncooked lasagna noodles to cover the bottom of a greased 9xl3 inch baking dish.
Layer beef mixture, mozzarella cheese and cottage cheese mixture over the noodles.
Repeat the noodle, beef mixture, mozzarella cheese and cottage cheese layers no more than 3 times, ending with a beef mixture layer and parsley.
At top sprinkle with Parmesan cheese.
Pour 3/4 cup water slowly around the outer edge of the dish and cover tightly with foil.
Bake at 350 degrees for 1 hour 15 minutes.