Instructions: At the end of each month, The Cook and Kitchen Staff select some of the best recipes sent to Recipe-a-Day and post them to the entire 20,000 membership group. Todays offering is from Recipe-a-Day member Bob and continues Aprils collection of Pasta Greats. Theres a unique twist to this recipe to read on . . .(Yes, uncooked noodles).

In a mixing bowl thoroughly combine the ricotta and cottage cheeses, set aside. Reserve 1 cup of spaghetti sauce now, set aside. Brown hamburger in a large skillet. Add the onion, peppers, zucchini and leek to the hamburger as its cooking. In a Dutch oven or large pot, pour in the spaghetti sauce and tomato paste, heating it slowly on low setting. Add the mushrooms and spices to the sauce at this time.

Drain and rinse the hamburger mixture with hot water. Then add to the sauce and bring to a boil, stirring constantly. In a deep,10" x15" lightly greased Lasagna dish lay three or four uncooked noodles lengthwise and one or two across the end. (Depending on the size of dish you have as to the arrangement of the noodles, if you must, overlap the noodles a little to fit.)

Layer in the hamburger mixture about an inch deep, thinly spread the cottage and ricotta cheese mixture on top of the hamburger, cover with mozzarella cheese. Repeat process for two more layers or to the top of the lasagna dish, finishing with a layer of noodles. (Yes, uncooked noodles).

On the top layer of noodles spread the reserved sauce and top with a thick layer of mozzarella cheese. Bake in a pre-heated 375-F degree oven for 30 to 40-minutes or until noodles are cooked and the mozzarella is melted and lightly browned. Remove from the oven and let stand for 5 to 10 minutes before serving.

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