Barbecue Lasagna

An interesting twist on your usual lasagna recipe.  Great for the summer when you're all in the mood for barbecue anyway, or for the winter when you can't grill but miss that tangy taste.

Barbecue Lasagna

1 lb. Ground Beef
1 cup Ketchup
1 Green Pepper -- chopped
3/4  cup Onion -- chopped
1/2  cup Brown sugar
1/4  cup Lemon juice
4 tsp. Cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. Mustard
1 clove Garlic -- minced
1 tsp. Salt
1/2  tsp. Pepper
1/4  tsp. Chili powder
1/4  tsp. Lemon pepper seasoning
9 Lasagna noodles - cooked
2 cups Shredded Mozzarella
2 cups Shredded cheddar
1 cup Cottage cheese
1 Egg
1/4  cup Parmesan cheese

Fry beef, drain, and set aside. Combine next 13 ingredients in a large skillet. Bring to boil, reduce heat, and simmer for 10 minutes. Spread 1/2 cup sauce in a 9 X 13 pan. Layer 3 noodles, 1/3 of beef, 1/3 of sauce, and 2/3 cup each of cheddar and mozzarella. Repeat layers twice. Combine cottage cheese and egg. Spoon over top. Sprinkle with Parmesan.  Cover with tin foil and bake for 50-60 minutes at 350 degrees.