| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Beef, Italian, Pasta, Mc |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground Beef |
| 1 |
cn |
Whole Tomatoes, (1 lb 12 oz) |
| 1 |
cn |
Tomato Paste, (12 oz) |
| 1 |
ts |
Garlic Salt |
| 1 |
ts |
Basil Leaves |
| 1 1/2 |
ts |
Oregano |
| 2 |
c |
Cottage Cheese, (1 lb) |
| 1 |
c |
Parmesan Cheese |
| 12 |
oz |
Mozzarella Cheese |
| 1 |
|
Box Lasagna Noodles |
INSTRUCTIONS
Cook meat and drain off fat. Add tomatoes (break up with a fork), tomato
paste, garlic salt, basil, and oregano. Simmer about 20 minutes. [I
sometimes let it simmer longer.]
Stir together cottage cheese and one half of the Parmesan cheese. Cook
lasagne noodles according to the directions on the box. Shred the
mozzarella cheese.
In a 13" x 9" pan, alternate layers of the meat mixture, cottage mixture,
shredded mozzarella cheese, and the noodles, ending with the meat sauce.
Sprinkle on the remaining Parmesan cheese.
Bake at 350 degrees for one hour (or 45 minutes if it has not been
refrigerated.) Let stand for 15 minutes before cutting.
NOTES : I was a Betty Crocker Home Tester for 13 years in the 60's and 70's
and this is one of the recipes they sent me to test. It's been one of our
favorites for years.
Recipe by: PHYLLIS BRAUN <pbraun@INK.ORG> Posted to MC-Recipe Digest V1
#585 by kmeade@ids2.idsonline.com (The Meades) on Apr 23, 1997
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