| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Bake-shoppe, Casseroles, Ground beef |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Ground Beef; 1" thick |
| 1 |
|
Clove Garlic |
| 1 1/2 |
ts |
Salt |
| 1 |
cn |
(Large) Tomato Puree |
| 1 |
cn |
(6 Oz.) Tomato Paste |
| 2 |
lb |
Cottage Cheese |
| 1/2 |
c |
Romano Cheese |
| 2 |
tb |
Parsley Flakes |
| 3 |
|
Eggs; beaten |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Mozzarella Cheese; sliced |
| 10 |
oz |
Lasagna Noodles |
INSTRUCTIONS
Brown meat, spoon off fat and add next 5 ingredients. Cook noodles with oil
to prevent sticking. Place 1/2 noodles in dish. Mix with next 6 ingredients
and spread 1/2 over noodles, top with meat sauce then cheese. Repeat with
remaining ingredients.
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
billspa@icanect.net
Recipe by: Judy Boggess
Posted to MC-Recipe Digest by Bill Spalding <billspa@icanect.net> on Mar
04, 1998
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