| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Casseroles, Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Lasagna (500g) |
| 1 |
lb |
Lean ground beef |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Clove of garlic, minced |
| 1 |
cn |
Sliced mushrooms(10 oz/284ml |
| 1 |
cn |
Tomato spaghetti sauce(14oz) |
| 1 |
cn |
Tomato paste(5-1/2oz/156ml) |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried oregano |
| 1 |
|
Egg, beaten |
| 1 |
c |
Creamed cottage cheese |
| 1/3 |
c |
Grated parmesan cheese |
| 1 |
pk |
Sliced mozzarella cheese |
| 1 |
pk |
Spinach, thawed,chopped |
INSTRUCTIONS
PREPARATION: (45 MIN
COOKING: (30 MIN
Cook lasagna in a large quantity of boiling water until just barely tender;
drain off most of water; add ice cubes to stop cooking. (Allow lasagna to
stand in cold water to prevent pasta sticking together.) In a saucepan,
brown meat with onion and garlic; drain off fat. Cook over low heat,
covered, for about 5 min. Stir in mushrooms with liquid, tomato sauce,
tomato paste, salt and oregano. Simmer 15 mins. Combine egg with spinach,
cottage and parmesan cheeses. Spread 1/3 of meat sauce in 13x9 in. baking
dish. Cover 1/4 of lasagna (about 5 overlapping strips.) Alternate another
1/3 of sauce and 1/4 of lasagna. Spread spinach mixture over pasta and
cover with 1/4 lasagna strips. Top with remaining sauce and pasta. Arange
mozzarella cheese on top. Bake at 350F for 30 mins. Let stand 10 mins.
before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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