Lasagna with Focaccia Bread

Lasagna

1 lb ground beef
salt and pepper
1 jar Ragu
2 cups mozzarella or Italian Cheese blend
16 oz cottage cheese
1/2 cup parmesan cheese
1 T dried parsley
1 egg
lasagna noodles, uncooked

Brown hamburger. Drain as needed. Add one jar Ragu Spaghetti Sauce.

Mix 16 oz cottage cheese with one egg, Parmesan and parsley.

Layer in 9x13 pan:
Lasagna noodles (uncooked), 1/2 cottage cheese mixture, about 1/2 mozzarella, 1/2 meat sauce, repeat. Top with remaining mozzarella. Bake covered at 350 about an hour. (Test noodles with butter knife for doneness.) Let stand 15 minutes before cutting.



 
Focaccia Bread

1 cup warm water
2 tsp sugar
1/4 cup olive oil
3/4 tsp salt
1 pkg instant yeast
2 2/3-3 cups flour
3 T grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp garlic salt
1/4 tsp garlic powder
extra olive oil

In large bowl, combine water, sugar, olive oil, and salt. Add 1 cup flour and mix well. Add another cup of flour with the yeast. Stir to combine. Continue adding flour as needed to form a soft dough.

Knead on floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled (40 min to an hour.)

Punch down dough. Place dough in greased (or parchment papered) 15x10x1 inch baking pan. Pat dough flat and let stand 5 minutes. Press dough to edges of pan. Cover and let rise 20-30 minutes.
 
Combine cheese, basil, garlic salt and garlic powder. Set aside. Heat oven to 450.

When dough has started to rise, dimple at 1-inch intervals (use end of a wooden spoon or your finger). Brush dough with olive oil and sprinkle with seasoning mixture.

Bake 12-15 minutes, or until golden brown. Cut into squares. Serve warm.
Served with seasoned green peas.