Quick Almost Lasagna

*8 oz. rotelle (this is fun to see in the cut casserole, so it's my favorite!), macaroni, bowties, or any other 1/2 packages of pasta that are lurking in your cupboard!  (*NOTE:  see below for non-pasta option!)

1 12-oz. chub "Gimme Lean" veggie protein, Ground Sausage Style.  (This is in the refrigerated section in grocery stores.  In our area, there is also "Smart Meat," and I've never used it, but another daughter has, and she really likes it!)

2 8-oz. cans tomato sauce

1/8 tsp. garlic powder

1 tsp. basil leaves, crushed as adding

1 tsp. fennel seeds (the "sausage" has some of this, but this addition gives it a real kick)

1/4 tsp. pepper

1/2 cup water

12 oz. green beans (I use frozen, but any will work)

16 oz. cottage cheese

8 oz. grated cheese--any will work!  Mozzarella, jack, cheddar, Velveeta, etc.

Preheat oven to 375 degrees F.

Cook and drain your pasta.

In a large skillet (sprayed with vegetable oil spray), brown the "meat."  (Veggie meat is sticky, so don't expect it to act like "real" meat!  I don't usually add oil, but it does make the browning process easier!)

Add the tomato sauce, spices, water, and green beans, and cook until the green beans are done, about 15-20 minutes.

In a 9x9 baking dish, layer 1/2 the pasta, 1/2 the "meat" sauce, 1/2 the cottage cheese, and 1/2 the "your choice" cheese.  Repeat the layers.  

Put the casserole dish on a foil-covered and sprayed (veg. spray) cookie sheet to avoid spills and clean-ups!  Bake at 375 degrees F. for 30 minutes, or until the top is lightly browned.  

4 generous or 6 medium servings.  Add salad with a vinaigrette dressing and garlic bread for hearty eaters or more people!  MMMMM!

*NOTE:  If you don't want pasta, increase the green bean amount to 1 1/2 lbs (24 oz.), cook them separately, and use them as pasta!  It's really good, and it's how I usually make this!  Still MMMMMM!