Barbecue Lasagna

20 oz 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 tablespoon prepared mustard
1 garlic clove, minced
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
1/8 tsp lemon-pepper seasoning
1 8oz. box gluten free penne
2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1 cup shredded colby or mild cheddar cheese
1 cup small-curd cottage cheese
1 egg

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 hear; simmer, uncovered, for 10 mins.
Spread about 1/4 cup barbecue sauce in a greased 13in x 9in x 2in 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 cheese. Repeat layers.
Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350 for 50-60 mins or until lightly browned. Let stand for about 10 mins before cutting.

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user RACHAEL_BOCK.