Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: brown the ground beef in a large pan. drain the grease. add all of the chunky vegetable sauce and enough of the original/spice for the meat to be able to simmer. simmer for 30 minutes. meanwhile boil the lasagna noodles. mix the ricotta cheese and eggs. add parsley and italian seasoning until the cheese is well flecked with it (i tend to use about a palm full of each). when the meat is done, put a thin layer of meat on the bottom of the lasagna pan. then add layers of noodles, ricotta mix, meat, and mozzarella cheese to the top (end with mozzarella). bake for 45 minutes covered with tinfoil and 30 minutes uncovered at 325°f serves 6-10 when made in a large pan.

Target recipe: saute bacon, crushed garlic, and onion in hot oil for 5 min. remove the garlic. add ground beef, salami, basil, and parsley. brown well. add tomato paste, tomatoes, mushrooms, and water. simmer uncovered for 1 hour or until very thick. season to taste with salt and pepper. preheat oven to 375f. butter a 12x9 inch casserole or lasagna dish. grate mozzarella. combine cottage cheese, egg and parmesan cheese. pour a layer of tomato sauce in the bottom of dish. cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella. repeat, ending with sauce and a layer of mozzarella. bake for 30 min. note: the flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.