Ranee Mueller wrote:

> I think the fault there is in the sauce. The ricotta adds a creamy
>element to the lasagne I make, and the fresh mozzarella adds the
>stretchy, cheesy, gooey bit, as well as the flavor, the parmesan for the
>flavor more than texture. The sauce, though, makes the whole thing
>worthwhile. I will be making a large pan of this for a meal sometime
>soon, if will have to be a Sunday meal during Lent, though.
>
>
I found the following recipe last week in a really old magazine in the
hospital waiting room. I made it tonight, and it didn't suck.

It certainly wasn't lasagne, but it didn't suck. I added some onions and
peppers to the ground beef, and used Italian seasoning instead of oregano.

"Impossible Lasagne Pie"
(Impossibly easy because it makes its own crust)

1/2 cup creamed cottage cheese
1 pound ground beef
1 cup shredded mozzarella cheese
1/2 tsp salt
1/2 tsp oregano
1 can (6 oz) tomato paste
1 cup milk
2 eggs
1/2 cup Bisquick baking mix

Spread cottage cheese in greased 9" pie plate. Cook ground beef; drain.
Stir in 1/2 cup mozzarella cheese, salt, oregano, and tomato paste;
spoon over cottage cheese.

Stir milk, eggs and Bisquick until blended. Pour into plate.

Bake 30 to 35 minutes or until knife inserted in center comes out clean.
Sprinkle with remaining cheese. Bake 1 to 2 minutes or until melted.