Barbecue Lasagna 
Directions:

In a skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, combine the next 13 ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

Spread about 1/4 cup barbecue sauce in a greased 13" x 9" x 2" baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers.

Combine Friendship® Lowfat Cottage Cheese and egg; spoon evenly over the top. Bake, uncovered, at 350º for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.

Yield: 8 servings.

11/2 lbs. ground beef
1 cup ketchup
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup packed brown sugar
1/4 cup lemon juice
2 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 garlic clove, minced
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. chili powder
1/8 tsp. lemon-pepper seasoning
6 lasagna noodles, cooked and drained
2 cups (8 oz.) shredded mozzarella cheese
1 cup (4 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded Colby or mild cheddar cheese
1 cup (8 oz.) Friendship® Lowfat Cottage Cheese
1 egg