| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; chopped finely |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Olive or salad oil |
| 1 |
lb |
Ground chuck |
| 1 |
cn |
Sliced mushrooms |
| 2 |
ts |
Salt |
| 1 |
ts |
Oregano |
| 3/4 |
c |
Water |
| 1 |
cn |
(8-oz) tomato paste 8-oz |
| 2 |
|
Eggs |
| 1 |
pk |
(10-oz) frozen chopped spinach; thawed |
| 1 |
c |
Creamy cottage cheese |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
pk |
(12-oz) lasagna noodles |
| 1 |
pk |
American cheese slices |
INSTRUCTIONS
Cook & drain lasagna noodles. In medium pan lightly brown onion & garlic
in 1 Tbs oil. Add meat & break apart. Cook until brown. Blend in mushrooms
(including liquid), tomato paste, 1 Tsp salt, oregano & water. Simmer 15
minutes. Mix one of the eggs with spinach, cottage cheese, Parmesan
cheese, 1 Tbs oil & 1 Tsp salt. Beat second egg slightly & toss with
cooked noodles. Pour half the meat sauce in an oblong baking dish & cover
with half the noodles. Spread all the spinach mixture over noodles. Repeat
layers with remaining meat sauce & noodles. Cover & bake at 350 for 45
minutes. Remove cover & arrange strips of slices of American cheese on
top. Bake 15 minutes longer. Serve hot. (Serve with tossed salad & French
bread.)
MRS. C. WILLIAM DENTON, MARKS, MS
Source: Simple Southern, Desoto School Mother's Club Association,
Helena, AR, The DeSoto School, Inc, Helena-West Helena, AR 72390.
From Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted to MM-Recipes Digest V3 #241
Date: Tue, 3 Sep 1996 23:07:10 -0400 (EDT)
From: "Glen G. Hosey" <hosey@erols.com>
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