1/8 c. olive oil
1/4 c. butter
1 lb. ground meat or turkey
1 onion, finely chopped
3 tbsp. parsley, chopped
5 cloves garlic, finely chopped
2 tbsp. red wine (Chianti), optional
4-5 shallots, chopped
2 c. canned tomatoes
1 c. tomato paste or sauce
4 stalks celery, finely chopped
2 sm. carrots, finely chopped
1 (12 oz.) box lasagna
1 lb. cottage cheese
1 lb. American cheese

In a saucepan, heat olive oil and butter. Add onion, ground meat and shallots; saute until meat is brown. Add garlic and parsley. Cook for 3 minutes over low heat.

Stir in wine, cover and steam for 3 minutes. Add tomato paste and canned tomatoes. Bring to a boil, then add celery and carrots. Salt and pepper to taste. Cook covered for about 1 hour over low heat.

While cooking meat, add 1 tablespoon of olive oil and 1 tablespoon salt to rapidly boiling water. Gradually add lasagna so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain.

Cover bottom of large baking pan with 1/3 of the meat sauce, 1/3 of the cottage cheese and 1/3 of the American cheese. Add a layer of 1/2 of the lasagna. Cover with another 1/3 of the meat sauce and 1/3 of each of the cheeses. Add the remaining lasagna. Layer with the remaining meat and cheeses. Bake for 30 minutes at 375 degrees. Serves 8.