| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Italian, Main dish, Meats, Pasta |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive Oil |
| 1 |
c |
Chopped Onion |
| 1 |
|
Clove Garlic |
| 1 |
lb |
Ground Beef |
| 2 |
ts |
Salt |
| 28 |
oz |
Tomatoes, canned |
| 8 |
oz |
Tomato Sauce |
| 6 |
oz |
Tomato Paste |
| 3/4 |
c |
Water |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1 |
ts |
Sugar |
| 1 |
tb |
Dried Parsley |
| 1 |
lb |
Lasagna Noodles |
| 1 |
lb |
Cottage Cheese |
| 2 |
|
Eggs |
| 1 |
lb |
Mozzarella Cheese |
| 1 |
c |
Grated Parmesan or R |
|
|
Cheese or a mixture |
INSTRUCTIONS
Heat the oil in a large heavy sauce pan. Saute onions and garlic for 5
minutes.
Stir in ground beef, cook over medium heat for until browned.
Add salt, tomatoes, tomato paste, tomato sauce, water, basil, oregano,
sugar and parsley. Bring to a boil and simmer for 45 minutes.
Cook lasagna noodles according to package directions. Add a tablespoon oil
while cooking to prevent sticking. Drain, rinse and cool.
Blend cottage cheese & egg in bowl. Preheat oven to 375 degrees. Grease a
13 x 9.5 x 3 inch baking pan.
Arrange alternate layers of sauce, lasagna, cottage cheese/egg mixture
mozzarella, finishing with sauce. Sprinkle with parmesan or romano cheese.
Bake for 35 minutes at 375 degrees (F). Let stand for 10 minutes before
serving. NOTE: For the lazy mans' alternative, use uncooked noodles and add
1/ 3/4 cup of water to dish before baking. From: Wayne Woodman ~-- ==
Courtesy of Dale & Gail Shipp, Columbia Md. ==
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