Wednesday, October 31, 2007
You can make this lasagna one to two days ahead; let it sit on counter for at least 15 minutes before baking.
1/4 Cup Oil
1/2 Cup Onion (chopped)
2 Med. Cloves of Garlic (chopped)
1 pound ground beef
3 Tbsp Parsley (dried)
1 Tbsp Basil (dried)
1 Tsp Salt
1 Tsp Pepper
1 Tbsp powdered Oregano
16 Ounce Can Stewed Tomatoes (diced)
1 small can Tomato Paste
1 Pound Box of Lasagna Noodles
16 Ounce Container Cottage Cheese
3 Cups shredded Mozzarella
Grated Parmesan to cover the top
Cook oil, onions and garlic over medium heat until onions are translucent. Add beef and brown with onions and garlic. Add next 7 ingredients to pan and simmer for 45 minutes.
When the meat is almost through simmering cook noodles until al dente. Drain from water and rinse so they do not stick.
Preheat Oven to 350*
My mom puts all the noodles in the bottom of a 13x9x2 pan. (If you want layers, you will need to double your meat sauce, as you will not have enough meat as the recipe is written.) Next, add half of the meat sauce, cottage cheese and then the mozzarella. Put on rest of the meat sauce and then top with paremesan cheese. Cook for 30 minutes or until it starts to bubble. Let it sit on the stove for 15 minutes so it can "sit up" before serving. Serve with salad and garlic bread.