| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Italian |
|
1 |
Servings |
INGREDIENTS
| 24 |
oz |
Cottage cheese |
| 2 |
c |
Shredded mozzerella cheese |
| 2 |
|
Eggs |
| 1/3 |
c |
Chopped parsley |
| 1 |
ts |
Onion powder |
| 1/8 |
ts |
Pepper |
| 2 |
|
Jars (32 oz) of your favorite spaghetti sauce, can be what you make yourself |
| 2 |
lb |
Cooked and drained ground beef |
| 1 |
lg |
Box uncooked lasagna noodles |
| 1/4 |
c |
Water |
INSTRUCTIONS
In large bowl, mix first six ingredients well; set aside. Mix spaghetti
sauce and meat. In 8 X 13-inch pan, start with layer of meat and sauce,
then noodles, then cheese mixture. Repeat twice, ending with meat sauce on
top.
Pour water around the edge of the pan. Cover tightly with foil. Bake at 375
F for 45 minutes. Uncover and bake 15 minutes more. Let stand 10 minutes
before serving.
NOTE: I usually add 1/2 cup parmesan or Romano cheese to the cheese mixture
~ plus garlic powder and Italian seasonings to the sauce for a tastier
dish.
This recipe appeared in a newspaper a number of years ago.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
<ajewell@sound.net> on Jul 15, 1997
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