| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Lasagna, Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Lasagna |
| 1 |
cn |
Whole tomatoes in puree; (28 oz.) |
| 2 |
ts |
Finely minced garlic; (2 large cloves) |
| 1 |
ts |
Ground basil |
| 1 |
pt |
Cottage cheese |
| 8 |
oz |
Sour cream |
| 1 |
|
Egg |
| 4 |
oz |
Mozzarella cheese |
| 2 |
ts |
Salt |
| 3 |
ts |
Grated Parmesan cheese |
INSTRUCTIONS
Makes 6 servings. Cook lasagna according to package directions. In large
saucepan, combine tomatoes, garlic and basil; simmer 10 minutes, breaking
up tomatoes with fork. In medium bowl, combine cottage cheese, sour cream,
Mozzarella cheese, salt and 1 egg. In a well greased 13 x 9-inch pan,
arrange a layer of lasagna, half the cheese mixture, a layer of lasagna,
the remaining cheese and the rest of the lasagna. Top with tomato mixture.
Sprinkle with grated Parmesan cheese. Cover pan with aluminum foil. Bake at
350 degrees for 30 minutes.
Posted to recipelu-digest Volume 01 Number 427 by "Diane Geary."
<diane@keyway.net> on Dec 31, 1997
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